Tuna Carpaccio Recipe

Chill and trim

Place the sushi-grade tuna in the freezer for 15–20 minutes to firm slightly — this makes slicing easier. Pat dry with paper towels. Trim any sinew or dark edges so you have a clean, rectangular piece for even slicing.

Slice

Using a very sharp chef's or sashimi knife, slice the tuna crosswise into very thin slices (about 1–2 mm). Aim for uniform thin rounds or rectangles. If desired, place slices between sheets of plastic wrap and press gently with a flat pan to make them ultra-thin.

Dress lightly

Arrange slices in a single layer on a chilled plate. Drizzle 1 tablespoon extra-virgin olive oil evenly over the tuna, squeeze a thin strip of juice from half the lemon over the fish, and sprinkle 1/2 teaspoon sea salt and 1/4 teaspoon black pepper evenly. Reserve remaining lemon for garnish.

Finely mince the small shallot (or grate on a microplane) until very small. Combine the mayonnaise, minced shallot, 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Whisk until smooth and taste — adjust seasoning with more lemon or salt if needed. Chill in refrigerator until plating.

Heat 1/2 cup neutral oil in a small skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Pat drained capers dry with paper towels. Fry capers in small batches for 30–60 seconds until they pop and become crisp. Use a slotted spoon to transfer to a paper towel-lined plate. Immediately sprinkle with 1/4 teaspoon fine sea salt. Allow to cool and crisp further — they will get crunchier as they cool. Discard oil or reserve for another use.

Finely dice the Bermuda onion and place in a small bowl. Add 1 tablespoon rice wine vinegar, 1/2 tablespoon olive oil, 1/4 teaspoon sugar, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Stir to combine and let sit for 5–10 minutes to mellow and macerate slightly. Taste and adjust acidity or salt if desired.

On the chilled plate with arranged tuna slices, dot the dill-shallot aioli across the carpaccio using a small spoon or piping bag (use about 1–2 tablespoons total, depending on preference). Scatter spoonfuls (about 2 tablespoons) of the Bermuda onion relish evenly over the slices.

Sprinkle the crispy capers over the tuna for concentrated bursts of flavor. Add microgreens or baby arugula sparingly for color and contrast (about 1–2 small handfuls). Drizzle 1 teaspoon finishing olive oil and grate 1/2 teaspoon lemon zest over the fish. Finish with a light dusting of flaky sea salt to taste.

Serve immediately while capers are crisp and tuna is chilled. Provide extra lemon wedges on the side.