Tuna Carpaccio
This easy yet impressive tuna carpaccio recipe showcases thin slices of ahi tuna topped with a medley of bold flavor boosters. It’s the perfect appetizer or snack that comes together in minutes. Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 185kcal
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
- With a very sharp knife, slice tuna into paper-thin slices. Ensure your cuts are secure and complete the cut in one move, to prevent them from breaking or tearing.
- Arrange the tuna slices onto the plate and season them with salt and pepper.
- Top the tuna with red onion, capers, and olive oil, and drizzle over some lemon juice. Serve the carpaccio with the rest of the lime wedges.
Video
Notes
- Partially freeze the tuna: I recommend freezing the tuna for 1-2 hours beforehand to make slicing the tuna easier.
- Frozen tuna steaks: If you use frozen tuna, please make sure it's sushi grade (not just any raw tuna steaks!).
- Make ahead: Up to 3 hours in advance. Keep refrigerated until ready to serve.
- Leftovers: Keep in the fridge for up to 24 hours. Do not freeze.
Nutrition
Serving: 1serving | Calories: 185kcal | Carbohydrates: 3g | Protein: 20g | Fat: 9g | Sodium: 290mg | Potassium: 245mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1871IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg | NET CARBS: 2g