Fish & SeafoodDifficulty: easy
Carpaccio di Tonno
Ruby-thin tuna slices dressed with lemon, capers and the best olive oil you own.
15
Prep Time
0
Cook Time
4
Servings
Ingredients
Instructions
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1Chill the tuna in the freezer for 20 minutes to firm it up.
2Slice the tuna as thin as possible with a very sharp knife.
3Arrange the slices flat on chilled plates in a single layer.
4Whisk the lemon juice with the olive oil, salt and pepper.
5Dress the tuna just before serving, scatter capers, onion and parsley.
6Serve immediately with more lemon on the side.
Chef's Tip
- A brief freeze firms the loin so it slices paper-thin without tearing.
More tips ↓Show less ↑
- Dressing at the last second: the acid starts curing raw fish within minutes and turns it gray.
- Chilled plates keep the carpaccio cool to the last bite.
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