Carpaccio Di Tonno Recipe
Recipe information
Make Carpaccio Di Tonno in just 20m. Yellowfin tuna, olives, cucumber, capers, arugula, tobiko caviar, sbagliato emulsion of tamari, lemon, & garlic
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Grams (g)
Kilograms (kg)
Milligrams (mg)
Ounces (oz)
Pounds (lb)
Milliliters (ml)
Liters (l)
Teaspoons (tsp)
Tablespoons (tbsp)
Cups
Fluid Ounces (fl oz)
Pints
Quarts
Gallons
Seafood
Vegetables
Condiments
Sauce
Preparation
Preparation
1. Prepare the Tuna
Slice the yellowfin tuna into thin, even slices. Arrange the slices on a serving plate.
2. Prepare the Vegetables
Thinly slice the cucumber and scatter it over the tuna slices. Rinse the arugula and place it on top.
3. Add Condiments
Scatter the olives, capers, and tobiko caviar over the arranged tuna and cucumber.
Sauce Preparation
4. Make the Sbagliato Emulsion
In a small bowl, whisk together the tamari, lemon juice, and minced garlic until well combined. Drizzle the emulsion over the carpaccio just before serving.
Local Coupons
No local coupons found for this recipe's ingredients.