Ingredients
Scale
- For the Carpaccio:
- 8 oz (225g) fresh sushi-grade tuna loin
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons finely chopped fresh parsley
- Handful of arugula or microgreens, for garnish
- Shaved Parmesan cheese (optional)
- For Serving:
- Crusty bread or crackers (optional)
Instructions
- Prepare the Tuna:
- Place the tuna loin in the freezer for about 15-20 minutes to firm it up, making it easier to slice thinly.
- Slice the Tuna:
- Using a sharp knife, carefully slice the tuna as thinly as possible.
- Arrange the slices evenly on chilled plates or a serving platter.
- Make the Dressing:
- In a small bowl, whisk together the extra-virgin olive oil and lemon juice until emulsified.
- Season the Tuna:
- Drizzle the lemon-olive oil dressing over the tuna slices.
- Lightly season with salt and freshly ground black pepper.
- Add Garnishes:
- Sprinkle capers and chopped parsley over the top.
- Add a handful of arugula or microgreens for a fresh crunch.
- Optionally, garnish with shaved Parmesan cheese for extra flavor.
- Serve Immediately:
- Serve the tuna carpaccio right away with crusty bread or crackers on the side if desired.
Notes
- Quality is Key: Use the freshest sushi-grade tuna available for the best taste and safety.
- Chill Everything: Keeping your utensils and plates chilled helps maintain the freshness of the tuna.
- Customize: Feel free to add thinly sliced radishes, a drizzle of truffle oil, or a sprinkle of sesame seeds for a personal touch.
- Nutritional values are estimates and may vary based on ingredient brands and quantities used.
- Prep Time: 20 minutes
- Category: Appetizer, Seafood
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Calories: 150 kcal
- Sugar: 0 grams
Keywords: HomeChef, TunaCarpaccio, FoodieAdventures