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.

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 185kcal

Author Arman Liew

Ingredients

3/4 pound ahi tuna steak partially frozen
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 thin slices. Make sure your cuts are secure, and the cut is done in one move.
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.

Notes

STORAGE: Wrap the leftover tuna slices tightly in plastic wrap and store them in an airtight container in the refrigerator. Enjoy the leftovers within 24 hours.

I do not recommend freezing tuna carpaccio as it can negatively affect the quality and texture during thawing.

Nutrition