Tuna Carpaccio
The ultimate fresh dish, Tuna Carpaccio is a simple yet elegant recipe that showcases the delicate flavors of sushi-grade tuna. Perfect for summer gatherings or light dinners, this dish is not only easy to prepare but also a crowd-pleaser. Enjoy it fresh, bright, and bursting with flavor!
Equipment
- Chef's Knife
- Cutting Board
Ingredients
- 3/4 pounds ahi tuna steak raw
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 small red onion finely diced
- 1/2 cup olive oil
- 1 small lime cut into wedges
- 2 tablespoons capers
Instructions
- Start by placing your ahi tuna in the freezer for about one to two hours. This will make it easier to slice into those delicate, paper-thin pieces. You want to ensure that the texture remains intact as you cut.
- Once it's slightly firm, take a very sharp knife and carefully slice the tuna into paper-thin slices. It’s crucial to make your cuts secure and precise to prevent tearing. Aim for a nice, clean, smooth motion.
- Arrange the beautifully sliced tuna onto a chilled plate. I find that laying them out in a circular pattern looks especially appealing, showcasing the lovely color of the fish.
- Now it’s time to season! Lightly sprinkle the salt and pepper over the arranged slices. Don’t be too heavy-handed; you want to enhance the flavor without overpowering the delicate taste of the fish.
- Next, sprinkle the finely diced red onion evenly over the tuna. The sharpness of the onion adds a great contrast to the dish, brightening it up.
- Drizzle the olive oil generously over the entire plate. The richness of the oil is crucial as it adds depth of flavor. Aim for an even coating to ensure every bite has that luxurious touch.
- Now, add the capers atop the tuna. Their briny taste will harmonize beautifully with the fish.
- Lastly, serve the Tuna Carpaccio with lime wedges on the side. Squeezing fresh lime juice over the plate just before eating brightens up the entire dish and adds a zesty finish that’s simply irresistible.
- Enjoy the Tuna Carpaccio immediately for the best flavor and texture. It’s best served fresh and chilled!
Notes
- Tip 1: Keep any leftovers in an airtight container in the fridge. However, it’s best enjoyed fresh.
- Tip 2: While I don’t recommend freezing the prepared carpaccio, you can freeze raw ahi tuna before slicing for easier preparation.
- Tip 3: This dish pairs beautifully with a refreshing green salad or a light white wine.
- Tip 4: Always serve Tuna Carpaccio chilled for the best experience.
- Tip 5: You can prepare the tuna and garnishes in advance but assemble just before serving.