Tuna Carpaccio

5 from 5 votes

Recipe video above. If you are like me and love anything carpaccio, then you’ll love this one! This is a simple yet fancy recipe, similar to one I used to make at a restaurant I've worked at, that you can easily make at home to impress your family or guests. The tuna is gently brushed with a lemon vinaigrette, seasoned then topped with pickled onion and freshly chopped chive. Serves 2 as an entrée or 4 as nibbles, perfect to start a meal or share.

Prep Time20

Total Time20

Course: Appetizer, entree, Fish, Seafood

Cuisine: Italian, Mediterranean

Keyword: fish carpaccio, tuna carpaccio

Servings:

Calories: 234cal

Author: Chef JB (RecipeTin)

Ingredients

Tuna

120g / 4.2oz g tuna , skinless, boneless, cut into 2 pieces (sashimi-grade preferably) (Note 1)
1/8 tsp sea salt flakes , or 1 large pinch cooking salt / kosher salt, or small pinch table salt
2 pinches Espelette pepper , or 1 pinch chilli powder or black pepper (Note 2)
½ tsp finely chopped chive
Few edible flowers (optional)

Lemon Vinaigrette

¾ tsp lemon juice
3 tsp extra virgin olive oil
1/8 tsp caster sugar / superfine sugar

Pickled Onion

1/4 white onion layer , (or brown/yellow onion), finely sliced 2mm / 0.08" (Note 3)
1 1/2 tbsp white wine vinegar , or apple cider vinegar

Crostinis

12 - 16 small slices pane di casa bread , or other bread , 3 - 4mm / 1/8" thick (Note 4)
2 tbsp extra virgin olive oil
Few pinches cooking salt / kosher salt

Cups - Metric

Instructions

ABBREVIATED RECIPE:

Mix onion with vinegar, set aside. Combine vinaigrette ingredients, set aside. Flatten the first piece of tuna to 2mm. Flip onto plate. Flatten the second piece, cut into smaller pieces to fill any gaps on the plate. Brush vinaigrette, sprinkle salt, Espelette pepper and chives, then top with pickled onion and edible flowers. Serve immediately with crostini.

FULL RECIPE:

Pickle onion - Combine sliced onion and vinegar in a small bowl. Set aside for 15 minutes to soften. (You will have more than needed, use generously if you like.)
Make vinaigrette - Mix lemon juice, olive oil and sugar in a small bowl. Set aside.
Flatten tuna (first piece) - Place one piece of tuna on its flat side between two sheets of go-between (or baking paper / parchment paper) on a chopping board. Using a rolling pin, GENTLY tap and roll until about 2mm / 0.08" thin (don’t smash!). (Note 5 & 6)
Transfer to plate - Place tuna flat side down onto the middle of a plate (I use a 26cm / 10"), then slowly peel off the sheet of plastic (or paper if using).
Repeat & fill - Flatten the second piece the same way, return it onto the chopping board. Cut into pieces that you think will fill the empty gaps, then arrange over the plate so you end up with a thin, even layer of tuna.
Dress - Gently brush the lemon vinaigrette over the tuna.
Finish - Sprinkle with salt flakes, Espelette pepper and chives. Top with a few slices of pickled onion and edible flowers if using.
Serve - Serve immediately with crostini on the side. Enjoy!

Crostini for Carpaccio

Preheat oven to 180°C/350°F (160°C fan-forced). Brush each side of bread with oil and sprinkle a tiny bit of salt, spread in single layer on a tray. Bake 15 minutes, turning halfway, until crisp. Cool on tray before using.

Notes

1. Tuna - This dish is served raw, so using a sashimi-grade tuna from a trusted fishmonger is preferable. A very fresh piece of tuna loin or steak can also be used, it won’t be quite the same, but it will still be great. You can also use pre-cut sashimi slices that you usually see at sushi places, just make sure they are very fresh and from the day (you'll need around 10 slices and will still have to pound them). Keep it well chilled at all times and consume it within a day while the flavour and texture are still at their peak.

Other suitable fish - see the ingredients list above in the post.

2. Espelette pepper (Piment d’Espelette) - is a mild French chilli from the Basque region, usually sold as a fine powder. It has gentle heat with a slightly sweet, fruity flavour, adding a subtle warmth without overpowering the tuna. Substitute with a pinch of chilli powder or black pepper.

3. Onion - If you opt for a white fish like kingfish, I suggest using red onion instead for better colour contrast, it will stand out more and give a nicer presentation on the plate.

4. Bread - I used pane di casa which is an Italian bread that has the ideal toasted texture for carpaccio (crispy but not as hard as sourdough), but you can use a sourdough or any other bread you want. If the bread slices are large, cut into smaller pieces (as pictured in post).

5. Pounding - There’s a right way to place the tuna before pounding because of how the muscle is structured. By turning the tuna onto its flat side before flattening, you’re working across the fibres rather than along them. This helps break them up slightly as you pound, giving a finer, more delicate texture that’s much nicer to eat.

6. Sheets for pounding - I use a product called “Go Between” which is like freezer bags but they are sheets used to keep food separated in the freezer without sticking to each other. It comes in a roll like cling wrap, brand is Glad (Australia). I’m using it here so you can clearly see how to flatten the tuna but baking paper / parchment paper works just as well.

Leftover and storage - Best eaten fresh, right after assembling. I really doubt you’ll have any left! But if you do, keep it covered in the fridge and consume within a day.

Nutrition per serving.

Nutrition