Tuna Carpaccio* Recipe

Freeze and slice

Place the sushi-grade ahi tuna in the coldest part of the freezer for 20–30 minutes (not solid) to firm it for thin slicing. Remove, pat dry, then use a very sharp knife to slice the tuna almost paper-thin (about 1–2 mm). Lay slices in a single layer on a chilled platter slightly overlapping.

Lightly brush the tuna slices with 2 tbsp olive oil and sprinkle evenly with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Drizzle 1 tbsp lemon juice over the top. Set platter in refrigerator while you prepare the components (do not over-chill or the oil will solidify).

Combine smoked paprika, ground coriander, 1/2 tsp black pepper, ground mustard, allspice and brown sugar in a small bowl. Taste and adjust balance — should be smoky, slightly sweet and peppery. Lightly toast the mix in a dry skillet over low heat for 30 seconds to bloom the aromatics, then cool.

Just before plating, very lightly sprinkle the pastrami spice over the tuna slices — aim for a dusting (about 1/4 to 1/2 tsp total) so it seasons but does not overpower the raw fish.

Whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp harissa paste, 1 tbsp ketchup, 1 tbsp finely minced dill pickle, 1 tsp lemon juice, 1/2 tsp Worcestershire sauce and 1/4 tsp salt until smooth. Taste and adjust heat with more harissa or acidity with lemon.

Keep chilled until plating. The sauce should be creamy, slightly spicy and tangy — it will be dotted around the carpaccio.

In a small bowl, combine 1 cup cooked chickpeas, 1 tsp olive oil, 1/4 tsp salt, 1/4 tsp pepper and 1/4 cup thawed peas or blanched broad beans. Gently mash about half the chickpeas with the back of a fork to create textural contrast while leaving the rest whole. Adjust seasoning to taste. Keep chilled.

In a food processor or mortar and pestle, combine 1/2 cup packed parsley, 1/4 cup mint, 1 tbsp capers, 1 garlic clove, 1 tbsp lemon juice, 3 tbsp olive oil, 1/2 tsp red wine vinegar, 1/2 tsp salt and 1/4 tsp pepper. Pulse until a slightly coarse, bright-green sauce forms (not completely puréed). Taste and brighten with extra lemon or salt as needed.

Transfer to a small bowl and chill briefly. The salsa verde will add herbaceous brightness to the carpaccio.

Preheat oven to 200°C (400°F) or heat a skillet over medium-high. Pat 1/2 cup cooked chickpeas very dry. Toss with 1 tbsp olive oil, 1/2 tsp smoked paprika and 1/4 tsp salt. Spread on a small baking sheet and roast 12–16 minutes, shaking the pan halfway, until golden brown and crispy. Alternatively, pan-fry in a skillet until crisp. Cool on a wire rack.

Remove the plated tuna from the refrigerator. Spoon small dollops (about 1 tsp each) of the harissa thousand island across the carpaccio in 5–6 spots.

Using a small spoon or piping, add small quenelles or dots (about 1–2 tsp total) of the green chickpea mixture in between the sauce dollops.

Drizzle 1 tbsp extra-virgin olive oil lightly over the tuna, then spoon the parsley salsa verde in thin lines or small pools around the fish (about 2 tbsp total).

Sprinkle the pastrami spice lightly over the tuna as described earlier, then scatter the crispy chickpea crunch over the top for texture.

Garnish with 1/4 cup microgreens or baby arugula, finish with a grind of freshly cracked black pepper (about 1/4 tsp) and serve immediately with lemon wedges on the side.