Bluefin Tuna Carpaccio Recipe

Prepare Tuna

Keep the bluefin tuna chilled until ready. Using a very sharp knife, trim any sinew and skin. Slice the tuna crosswise into paper-thin slices (about 1–2 mm). Arrange the slices in a single layer on a chilled large plate or platter, slightly overlapping into a loose circle or rectangle.

Make Dressing

In a small bowl whisk together the fresh lemon juice, Dijon mustard, and crème fraîche until smooth. Slowly whisk in the extra-virgin olive oil to emulsify. Fold in the minced shallot and rinsed capers. Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper, tasting and adjusting acidity or salt as needed.

Dress the Tuna

Using a spoon, lightly dot or drizzle the crème fraîche-lemon dressing over the arranged tuna slices, aiming for an even but delicate coating—do not drown the fish. Allow the dressed tuna to sit 2–3 minutes at cool room temperature so flavors meld (but keep it chilled overall).

Finish and Plate: Scatter the microgreens or baby arugula over or beside the fish. Sprinkle the finely grated lemon zest and the optional extra capers lightly across the top. Finish with a small pinch (about 1/4 tsp) of fleur de sel and a grind of black pepper. If using crostini, place at the side or serve alongside.

Serve Immediately: Present the carpaccio immediately while chilled. Provide small forks or spoons so diners can take tuna and a bit of dressing; crostini can be used to scoop. Leftovers should be refrigerated and consumed within 24 hours.