Bigeye Tuna Carpaccio Recipe

Make quick pickled shiitake

Trim stems from shiitake and slice caps into 1/4-inch strips. In a small saucepan combine rice vinegar, water, sugar, and kosher salt. Bring to a simmer to dissolve sugar/salt, remove from heat and add smashed garlic and chili flakes. Place sliced shiitake in a heatproof jar or bowl and pour hot pickling liquid over them. Let cool to room temperature, then refrigerate at least 30 minutes (ideal 1–2 hours) before plating.

Prepare fermented citrus dressing

Combine yuzu juice, lime juice, kosher salt, and honey (or light agave) in a small bowl. Stir until salt and honey dissolve. Let the mixture sit at room temperature for at least 20 minutes to allow flavors to meld; this quick 'fermentation' is a bright, slightly aged citrus concentrate for the carpaccio. Reserve 1 tablespoon of this for the salsa macha.

Toast chilies and seeds

Lightly toast dried chilies in a dry skillet over medium heat for 20–40 seconds per side until fragrant (do not burn). Remove, let cool, then remove stems and seeds if you prefer less heat. In the same skillet, toast pepitas and sesame seeds until fragrant about 1–2 minutes.

Blend salsa macha

In a small food processor or mortar and pestle combine toasted chilies, toasted pepitas, sesame seeds, roasted garlic, orange zest, orange juice, reserved fermented citrus (1 tbsp), cilantro, neutral oil, and salt. Pulse/blend to a coarse textured paste — you want some texture, not a smooth purée. Adjust salt and acidity to taste. If too thick, add up to 1 tsp additional oil or citrus.

Trim and butterfly the tuna

Pat the bigeye tuna dry with paper towels. Trim any sinew and silver skin. If the loin is thick, butterfly it open and then stack the pieces to create an even rectangle roughly 8 x 6 inches and about 1/2 inch thick.

Press the tuna

Place the stacked tuna between two sheets of plastic wrap or parchment. Use a flat board or small baking sheet and place a weight on top (canned goods or a heavy pan) to press the fish evenly for 20–30 minutes in the refrigerator. Pressing firms the texture and makes it easier to slice paper-thin.

Slice carpaccio

After pressing, remove wrap and transfer tuna to a cutting board. Using a very sharp slicing knife held at a shallow angle, slice the tuna as thinly as possible into even rounds or long overlapping slices. Arrange slices on a chilled plate in a single layer, slightly overlapping.

Season tuna

Lightly brush the tuna slices with tuna amino (about 2 tbs distributed evenly). Drizzle embered agave sparingly (about 1 tsp distributed in thin lines) to add a smoky-sweet accent. Finish with finishing olive oil, a light sprinkle of sea salt flakes and freshly cracked black pepper. Taste and adjust — the amino provides saltiness, so be conservative.

Spoon small dollops of the citrus salsa macha over and beside the arranged tuna slices, leaving some clean areas so the fish shows. Scatter several pieces of pickled shiitake across the carpaccio for umami and texture. Add micro cilantro or small herb leaves and a few thin radish slices for crunch and color.

Finish with a final light drizzle of the remaining fermented citrus around the plate (use as a bright vinaigrette), and one small additional drizzle of embered agave if desired for contrast. Serve immediately with lime wedges on the side.