Description
Create an elegant Italian delicacy with this simple tuna carpaccio recipe. Raw tuna’s natural flavors blend perfectly with bright citrus and carefully chosen garnishes.
Sushi-grade tuna slices shine in this refreshing carpaccio. The dish combines paper-thin tuna with a light citrus-olive oil dressing and delicate garnishes of capers and microgreens. You can serve this 15-minute recipe as an appetizer or light meal.
Ingredients
Scale
- 8 oz sushi-grade Ahi tuna steak.
- 2 tablespoons extra virgin olive oil.
- 1 tablespoon fresh lemon juice.
- 1 tablespoon capers, rinsed and drained.
- 1 cup microgreens or arugula.
- 1/4 cup radishes, thinly sliced (optional).
- Sea salt and freshly cracked black pepper, to taste.
- Lemon wedges for garnish.
Instructions
- Prepare the Tuna: The tuna needs 15-20 minutes in the freezer to firm up before slicing.
- Slice the Fish: Take your sharpest knife and cut the tuna against the grain into paper-thin, almost translucent slices.
- Arrange: The tuna slices should overlap slightly on a chilled serving platter for an elegant look.
- Season: A light sprinkle of sea salt and freshly cracked black pepper enhances the flavor.
- Dress and Garnish: The final touch includes a drizzle of olive oil, fresh lemon juice, capers, and microgreens.
Notes
- You can achieve perfect slices by placing the tuna between plastic wrap and gently pounding it.
- Add lemon juice right before serving since citrus acid will “cook” the fish.
- A chilled serving plate ensures the best presentation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Seafood
- Method: Raw
- Cuisine: European