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