Ahi Tuna Carpaccio Recipe

Inspired by Angeline

Time30m

Serves2

grapefruit & orange supremes, fried caper, shaved fennel

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Ahi Tuna
Slice the Ahi tuna into thin carpaccio-style slices and arrange them on a plate.
2
Supreme the Citrus
Peel the grapefruit and orange, removing all the white pith. Cut between the membranes to release the supremes, discarding the membranes.
3
Fry the Capers
Heat a small amount of olive oil in a pan over medium heat. Add the caper berries and fry until they become crispy. Remove and place on paper towels to drain.
4
Prepare the Fennel
Shave the fennel bulb thinly using a mandoline or a sharp knife.
5
Assemble the Carpaccio
Layer the citrus supremes and shaved fennel over the Ahi tuna. Drizzle with olive oil and lemon juice, and season with salt and black pepper to taste.
6
Garnish and Serve
Top with the fried capers and serve immediately.