Tuna Carpaccio Recipe
Indulge in our exquisite Tuna Carpaccio, featuring thinly sliced, fresh Ahi tuna drizzled with a zesty citrus vinaigrette. Garnished with delicate microgreens and a sprinkle of sea salt, this dish offers a refreshing burst of flavor with each bite. Perfectly paired with a hint of wasabi for an added kick, it's a sophisticated starter that transports your taste buds to the ocean's depths.
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.
Tuna Carpaccio Ingredients
Method
Instructions
- 1
Prepare the Tuna
Using a sharp knife, slice the sushi-grade tuna into thin carpaccio-style slices. Aim for a thickness of about 1/4 inch.
- 2
Arrange on Plate
On a large serving plate, arrange the tuna slices in a circular pattern or in a single layer, slightly overlapping each slice.
- 3
Dress the Tuna
Drizzle the olive oil and lemon juice evenly over the tuna slices.
- 4
Add Capers and Herbs
Sprinkle the capers and chopped dill or parsley over the tuna.
- 5
Season
Season with sea salt and freshly ground black pepper to taste.
- 6
Garnish and Serve
Garnish with microgreens and serve immediately for the best flavor.
