Beppe Tuna Deluxe Recipe

Name: Pizza Beppe Westewagenstraat - Rotterdam Centrums BEPPE TUNA DELUXE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz sushi-grade tuna loin; 2 tbsp extra-virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 0.5 cups microgreens or baby arugula (optional, for garnish); 1 cup whole-milk ricotta; 1 tsp prepared horseradish; 1 tsp lemon zest; 0.5 tbsp fresh lemon juice; 0.5 tsp fine sea salt; 1 tbsp cold water (to loosen); 1 tsp extra-virgin olive oil; 1 oz black sturgeon caviar (or similar high-quality black caviar); 1 large carrot, peeled; 1 tbsp fresh chives; 0.25 tsp flaky sea salt (for finishing); 0.25 tsp freshly ground white pepper (optional)

Inspired by Pizza Beppe Westewagenstraat - Rotterdam Centrum

Time30m

Serves4

Tuna carpaccio with a delicate ricotta–horseradish cream, black caviar, freshly grated carrot, NO tomato sauce

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Ingredients

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Tuna Carpaccio

12 oz sushi-grade tuna loin

2 tbsp extra-virgin olive oil

1 tbsp fresh lemon juice

1 tsp sea salt

1/2 tsp freshly ground black pepper

1/2 cups microgreens or baby arugula (optional, for garnish)

Ricotta–Horseradish Cream

1 cup whole-milk ricotta

1 tsp prepared horseradish

1 tsp Lemon zest

1/2 tbsp fresh lemon juice

1/2 tsp fine sea salt

1 tbsp cold water (to loosen)

1 tsp extra-virgin olive oil

Toppings & Finish

1 oz black sturgeon caviar (or similar high-quality black caviar)

1 large carrot, peeled

1 tbsp fresh chives

1/4 tsp flaky sea salt (for finishing)

1/4 tsp freshly ground white pepper (optional)

Method

Tuna Carpaccio

Chill and slice the tuna

Place the sushi-grade tuna loin in the freezer for 20–30 minutes until very firm but not frozen solid; this makes slicing thin even slices easier. Using a very sharp knife, trim any connective tissue and slice the tuna crosswise into 1.5–2 mm thin slices. Arrange the slices slightly overlapping in a single layer on chilled serving plates.

Whisk together 2 tablespoons extra-virgin olive oil and 1 tablespoon lemon juice in a small bowl. Season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Drizzle the dressing lightly over the arranged tuna slices, leaving room in the center for the cream and toppings.

Ricotta–Horseradish Cream

Make the cream

In a small bowl combine 1 cup whole-milk ricotta, 1 teaspoon prepared horseradish, 1 teaspoon lemon zest, 1/2 tablespoon lemon juice, 1/2 teaspoon fine sea salt, and 1 teaspoon olive oil. Mix thoroughly with a spoon or small whisk. If the mixture is too thick to pipe or dollop, add up to 1 tablespoon cold water, 1/2 teaspoon at a time, until it reaches a smooth, spreadable consistency.

Taste and adjust: add a bit more horseradish for heat (up to another 1/2 tsp), more lemon for brightness, or more salt as needed. Transfer the cream to a small piping bag or a spoon for plating.

Toppings & Finish

Prepare carrot and herbs

Using a microplane or the fine side of a box grater, grate the peeled large carrot into fine, fluffy strands. Finely chop the fresh chives.

Plate the dish: using the piping bag or spoon, place a generous quenelle or 3 small dollops of ricotta–horseradish cream in the center of each tuna arrangement. Gently spoon 1/4 oz black caviar atop or beside the cream (divide the 1 oz total among four plates if serving 4). Scatter a small mound of freshly grated carrot over and around the cream and tuna for color and texture.

Finish: sprinkle the tuna and cream with flaky sea salt (about a pinch, 1/8 tsp per plate) and a light dusting of freshly ground white or black pepper if using. Scatter chopped chives and a few microgreens or arugula leaves for contrast. If desired, add a final tiny drizzle (about 1/4 tsp) of extra-virgin olive oil over the tuna.

Serve immediately while tuna is chilled. No tomato sauce is used in this preparation.