Restaurants›Sassella›Carpaccio Di Tonno Recipe

Carpaccio Di Tonno Recipe

Inspired by Sassella

Time20m

Serves2

Carpaccio di Tonno is a fresh appetizer featuring thinly sliced yellowfin tuna served raw. This version is enhanced with a variety of toppings including crunchy cucumber, peppery arugula, and briny olives for a balanced flavor profile. Here's how to prepare this delightful dish at home.

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Ingredients

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Seafood

10.6 oz (300 grams) Yellowfin tuna

Vegetables

1 medium Cucumber1 3/4 oz (50 grams) Arugula

Condiments

3 1/2 oz (100 grams) Olives1.06 oz (30 grams) Capers1.06 oz (30 grams) Tobiko caviar

Sauce

2 tablespoons Tamari2 tablespoons ReaLemon lemon juice1 clove Garlic, minced

Method

Preparation

Prepare the Tuna

Slice the yellowfin tuna into thin, even slices. Arrange the slices on a serving plate.

Prepare the Vegetables

Thinly slice the cucumber and scatter it over the tuna slices. Rinse the arugula and place it on top.

Add Condiments

Scatter the olives, capers, and tobiko caviar over the arranged tuna and cucumber.

Sauce Preparation

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.