Jul 13 2026
Restaurants›BellaBrava Bexley - Land O’Lakes›Tuna Carpaccio Recipe

Tuna Carpaccio Recipe

Inspired by BellaBrava Bexley - Land O’Lakes
Time30m
Serves2

seared ahi | lemon caper gremolata | fresno chili | fennel | evoo

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Ingredients

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Seafood

Gremolata

Vegetables

Dressing

Seasoning

Method

Preparation of Ahi Tuna

  1. 1

    Sear the Tuna

    Heat a skillet over high heat. Season the ahi tuna with salt and black pepper. Add a small amount of EVOO to the skillet and sear the tuna for about 30 seconds on each side until the outside is lightly browned but the center remains rare. Remove from heat and let cool.

  2. 2

    Slice the Tuna

    Once cooled, slice the ahi tuna thinly against the grain using a sharp knife. Arrange the slices in a single layer on a chilled plate.

Making the Gremolata

  1. 3

    Prepare Gremolata

    In a small bowl, combine the chopped parsley, lemon zest, and chopped capers. Mix well and set aside to allow the flavors to meld.

Assembling the Dish

  1. 4

    Prepare the Vegetables

    Thinly slice the Fresno chili and shave the fennel bulb using a mandoline or sharp knife.

  2. 5

    Combine All Components

    Drizzle the sliced tuna with lemon juice and the remaining EVOO. Top with the gremolata, slices of Fresno chili, and shaved fennel.

  3. 6

    Serve

    Garnish with additional salt and freshly ground black pepper to taste. Serve immediately as an appetizer or light main course.

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