Tuna Carpaccio Recipe

Chill and slice tuna

Place the sushi-grade tuna in the freezer for 15–20 minutes to firm slightly (this makes very thin slicing easier). Using a sharp knife, trim any sinew and slice the tuna crosswise into paper-thin slices — aim for 1–2 mm thickness. Arrange the slices in a single overlapping layer on a chilled serving platter or on individual plates.

Make dressing

In a small bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp red wine vinegar and 1/2 tsp Dijon mustard until emulsified. Stir in the rinsed capers, 1/2 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or salt as needed.

Spoon or lightly drizzle about half of the dressing evenly over the arranged tuna slices so they are lightly coated and flavored. Reserve the remaining dressing for the arugula and finishing.

Scatter the very thinly sliced shallot evenly over the tuna. If you prefer a milder shallot flavor, soak the slices in cold water for 5 minutes then drain and pat dry before using.

Toss the arugula with the reserved dressing (use about half to one full dressing amount to lightly coat). Mound the dressed arugula in the center of the tuna or arrange in small piles around the platter, depending on presentation preference.

Drizzle the finishing 1 tsp olive oil over the tuna and greens, then sprinkle 1 tsp lemon zest (optional) and 2 tbsp microgreens or herbs across the dish for brightness.

Finish with a light sprinkle of flaky sea salt (about 1/4 tsp) and an extra grind of black pepper to taste.

Serve immediately with toasted baguette slices or crostini on the side so diners can place tuna and arugula on the bread. Leftover carpaccio is best eaten the same day.