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Tuna Carpaccio
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.
👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Chef JB (RecipeTin)📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
📝 Preparation Steps
1
ABBREVIATED RECIPE:
2
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.
3
FULL RECIPE:
4
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.)
5
Make vinaigrette - Mix lemon juice, olive oil and sugar in a small bowl. Set aside.
6
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)
7
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).
8
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.
9
Dress - Gently brush the lemon vinaigrette over the tuna.
10
Finish - Sprinkle with salt flakes, Espelette pepper and chives. Top with a few slices of pickled onion and edible flowers if using.
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Serve - Serve immediately with crostini on the side. Enjoy!
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Crostini for Carpaccio
13
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.
Nutrition Facts
calories
234 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
0.01 g
sugar Content
0.3 g
sodium Content
278 mg
protein Content
11 g
cholesterol Content
22 mg
carbohydrate Content
0.5 g
saturated Fat Content
3 g
unsaturated Fat Content
17 g
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