Jul 13 2026
Restaurants›The Provincial›Tuna Carpaccio Recipe

Tuna Carpaccio Recipe

Inspired by The Provincial
Time1h
Serves2

Focaccia, Garlic Oil, Arugula Balsamic Reduction, Diced Olives & Sun-Dried Tomato

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Ingredients

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Carpaccio

Focaccia

Garlic Oil

Balsamic Reduction

Toppings

Method

Focaccia Preparation

  1. 1

    Make the Dough

    In a bowl, combine warm water and yeast, let it sit for 5 minutes until frothy. Add flour, salt, and olive oil, and mix until a dough forms. Knead for 10 minutes until smooth.

  2. 2

    Let it Rise

    Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.

  3. 3

    Bake

    Preheat the oven to 375°F (190°C). Shape the dough into a flat oval, place on a baking sheet, drizzle with olive oil, and bake for 20-25 minutes until golden.

Garlic Oil Preparation

  1. 4

    Make Garlic Oil

    In a small saucepan, combine olive oil and garlic cloves. Heat over low heat for 10 minutes, then remove from heat and let cool. Strain the oil and set aside.

Balsamic Reduction Preparation

  1. 5

    Reduce Balsamic Vinegar

    In a saucepan, bring balsamic vinegar to a simmer over medium heat. Reduce heat and let it simmer until it thickens and coats the back of a spoon, about 15-20 minutes.

Tuna Carpaccio Assembly

  1. 6

    Prepare Tuna

    Thinly slice the fresh tuna and arrange it on a plate. Drizzle with olive oil, lemon juice, salt, and black pepper.

  2. 7

    Add Toppings

    Top the tuna with arugula, diced olives, and sun-dried tomatoes.

  3. 8

    Finish with Garlic Oil and Balsamic Reduction

    Drizzle garlic oil over the assembled dish and finish with balsamic reduction before serving.

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