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Tuna Carpaccio

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Tuna Carpaccio is an elegant appetizer featuring paper-thin slices of sushi-grade tuna dressed with bright citrus, extra virgin olive oil, and fresh herbs. This light and refreshing dish highlights the delicate flavor of premium tuna with minimal ingredients.

Ingredients

  • Sushi-grade tuna loin
  • Extra virgin olive oil
  • Fresh lemon juice
  • Fresh lime juice
  • Capers, drained
  • Fresh parsley or chives, finely chopped
  • Baby arugula (optional)
  • Flaky sea salt
  • Freshly ground black pepper
  • Lemon zest
  • Parmesan cheese, shaved (optional)

Instructions

  1. Place the sushi-grade tuna in the freezer for 20 to 30 minutes to firm it for easier slicing.
  2. Using a very sharp knife, slice the tuna into paper-thin pieces.
  3. Arrange the slices in a single, slightly overlapping layer on a chilled serving platter.
  4. Whisk together the extra virgin olive oil, lemon juice, lime juice, flaky sea salt, and black pepper to make the dressing.
  5. Drizzle the dressing evenly over the tuna.
  6. Sprinkle the capers, chopped parsley or chives, and lemon zest over the top.
  7. Add baby arugula and shaved Parmesan if desired.
  8. Finish with an extra drizzle of olive oil and a pinch of flaky sea salt, then serve immediately.

Notes

  • Add thinly sliced avocado for a creamy variation.
  • Garnish with microgreens for extra freshness.
  • Drizzle with truffle oil for a luxurious touch.
  • Add thinly sliced radishes for extra crunch.
  • Use a ponzu dressing instead of the citrus vinaigrette for an Asian-inspired variation.
  • Always use sushi-grade tuna from a reputable supplier.
  • Prepare just before serving for the best flavor and texture.
  • Store leftovers in the refrigerator for up to 24 hours and do not freeze or reheat.

Nutrition

Find it online: https://thefamilycooking.com/tuna-carpaccio/