Carpaccio De Thon Recipe

Name: La Petite Maison (LPM) Dohas Carpaccio De Thon Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.45 kg sushi-grade yellowfin or bluefin tuna loin; 15 g fresh black truffle (or preserved black truffle); 4 tbs extra-virgin olive oil; 2 tbs lemon juice (fresh); 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 2 tbs capers (small, rinsed and drained); 30 g microgreens or baby arugula; 25 g Parmesan or Pecorino Romano (shaved); 0.25 tsp sea salt flakes (for finishing); 1 tsp optional: white truffle oil (very sparing); 1 item very sharp chef's knife or sashimi slicer; 1 item plastic wrap and baking sheet (for firming tuna)

Inspired by La Petite Maison (LPM) Doha

Time35m

Serves4

Tuna Carpaccio with Black Truffle

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Ingredients

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Tuna and truffle

15 7/8 oz (0.45 kg) sushi-grade yellowfin or bluefin tuna loin

0.53 oz (15 g) fresh black truffle (or preserved black truffle)

4 tbs extra-virgin olive oil

2 tbs lemon juice (fresh)

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

Accents & garnish

2 tbs capers (small, rinsed and drained)

1.06 oz (30 g) microgreens or baby arugula

7/8 oz (25 g) Parmesan or Pecorino Romano (shaved)

1/4 tsp sea salt flakes (for finishing)

1 tsp optional: white truffle oil (very sparing)

Tools & finishing (not eaten)

1 item very sharp chef's knife or sashimi slicer

1 item plastic wrap and baking sheet (for firming tuna)

Method

Prepare tuna

chill and firm

Trim the tuna loin of any sinew and skin. Wrap tightly in plastic wrap and place on a baking sheet. Chill in the coldest part of the refrigerator for 20–30 minutes (or 10–15 minutes in the freezer) to firm slightly — this makes very thin slicing easier and safer.

slice

Using a very sharp knife held at a slight angle, slice the chilled tuna across the grain into paper-thin slices (aim for 1–2 mm thickness). Arrange the slices in an even single layer on chilled plates, slightly overlapping in a circular or linear pattern depending on plating preference.

Dressing and truffle

In a small bowl whisk together the extra-virgin olive oil, fresh lemon juice, fine sea salt, and freshly ground black pepper until emulsified. Taste and adjust acidity or salt slightly. If using truffle oil, whisk 1 teaspoon into the dressing very sparingly and taste; truffle oil is optional and should be subtle.

Shave the fresh black truffle finely with a truffle slicer or very sharp knife. If using preserved truffle, finely slice or mince it.

Assemble carpaccio

Brush or lightly spoon about half of the dressing evenly over the arranged tuna slices so each slice has a light sheen. Reserve the remainder for finishing.

Scatter the rinsed and drained capers evenly over the tuna.

Distribute the shaved black truffle over the surface of the tuna, aiming for even coverage so each bite has truffle aroma.

Add small piles of microgreens or baby arugula either in the center or off to the side of each plate for contrast.

Using a vegetable peeler, shave thin curls of Parmesan or Pecorino and place them over the carpaccio.

Finish with a few flakes of sea salt and the remaining dressing drizzled sparingly. If using, add a very light drizzle (about half teaspoon) of white truffle oil over each portion — do not overpower.

Serve

Serve immediately while the tuna is cold and the truffle aroma is fresh. Provide lemon wedges at the table if diners want extra acidity. Note: because this is raw fish, ensure tuna is sushi/sashimi-grade and handled with proper cold-chain safety.