30min 2 ppl
Tuna Carpaccio
15 minutes
4 people
Medium31–60 min or 7–12 steps
15 min · 8 steps
Medium: 31–60 min or 7–12 steps
185 kcalper person
Protein 28g
Carbs 2g
Fats 9g
About this dish
Paper-thin slices of sushi-grade raw tuna are dressed with a bright lemon and olive oil vinaigrette, creating an elegant yet simple appetizer that's ready in minutes and showcases the delicate flavor of the fish.
Allergy Info
Dairy, Sulphites, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- fresh lemon juice2 tbsp
- fresh lime juice1 tbsp
- garlicminced1 clove
- fresh arugula30 g
- fresh red chillithinly sliced1
- fresh microgreens for garnish
Fish & Seafood
- sushi-grade ahi tuna, center-cut loin400 g
Dairy & Eggs
- Parmesan cheesethinly shaved15 g
Tins & Jars
- capersdrained20 g
Spices & Seasonings
- salt and freshly ground black pepper to taste
- fleur de sel and cracked black pepper for finishing
Oils & Condiments
- extra virgin olive oil3 tbsp
- Dijon mustard1 tsp
Utensils
- paper towels
- sharp knife
- cutting board
- small bowl
- whisk
- serving plates
- vegetable peeler
Method
1
Pat the tuna loin dry with paper towels and place it in the freezer for 15 minutes to firm it up for easier slicing.
Approx. 15 minutes
2
Whisk together the olive oil, lemon juice, lime juice, minced garlic, and Dijon mustard in a small bowl until emulsified; season with salt and pepper and set aside.
Approx. 3 minutes
3
Remove the tuna from the freezer and, using a sharp knife, slice it as thinly as possible (approximately 2–3mm thick), wiping the blade between each slice.
Approx. 5 minutes
4
Arrange the tuna slices in a single, slightly overlapping layer on a cold plate or individual serving plates.
Approx. 3 minutes
5
Drizzle the lemon-olive oil vinaigrette evenly over the tuna slices.
Approx. 1 minutes
6
Scatter the capers, red chilli slices, and microgreens across the carpaccio.
Approx. 1 minutes
7
Distribute the arugula around the plate and top with shaved Parmesan cheese.
Approx. 1 minutes
8
Finish with a pinch of fleur de sel and cracked black pepper just before serving.
Approx. 1 minutes
