Carpaccio Di Tonno Recipe

Prepare and chill tuna

Pat the tuna loin dry with paper towels. Wrap tightly in plastic wrap and place in the freezer for 15–20 minutes — this firms the flesh for thin slicing.

Slice tuna

Using a very sharp knife, slice the chilled tuna across the grain into paper-thin slices (about 1–2 mm). Arrange slices in a single overlapping layer on a large chilled platter or four individual plates.

Season lightly: sprinkle the 1 tsp sea salt and 1/2 tsp ground black pepper evenly over the arranged tuna slices. Drizzle 2 tbs extra virgin olive oil evenly across the fish and squeeze the juice of the whole lemon over the top (discard seeds).

Prep tomatoes & aromatics

Halve the cherry tomatoes (or quarter if large). Pat capers dry with paper towel. Finely slice the green part of the spring onions. Tear basil leaves into small pieces. If using fresh oregano, finely chop the leaves.

Scatter the halved cherry tomatoes, capers and spring onion slices evenly over the tuna slices, keeping the distribution balanced so every serving has a mix of tomato, caper and spring onion.

Dress and finish

Whisk together the remaining 2 tbs extra virgin olive oil (from Ingredients: one tbs already used as finishing oil), 1 tsp aged balsamic and a small pinch of flake sea salt in a small bowl. Zest the lemon over the dressing and stir briefly. Using a spoon, drizzle the dressing sparingly over the plated carpaccio so it lightly coats the tuna and vegetables. Finish with a few drops (or a light swipe) of additional aged balsamic directly on the plate for visual contrast.

Scatter the torn basil and oregano leaves on top. Finish with the reserved 1 tsp extra virgin olive oil (finishing) and a small crack of black pepper if desired. Sprinkle the 1/2 tsp flake sea salt over the composition for final seasoning.

If serving with crostini or bread, toast slices until golden. Arrange microgreens or baby arugula in a small pile at the side of each plate or scatter lightly over the carpaccio. Serve immediately so tuna is cool and fresh-tasting.