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Tuna Carpaccio
4.9 from 144 votes

Tuna Carpaccio

Thinly sliced sashimi-grade tuna is pounded to paper-thin sheets and served with a vibrant vinaigrette featuring chipotle pepper and lemon. The dish is complemented by a coarse olive tapenade and topped with roughly chopped pistachios and confit lemon zest, adding texture and brightness. This preparation highlights delicate raw fish with a balance of smoky heat from the vinaigrette and the salty richness of the tapenade, making it a refined seafood starter or light meal.

Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 12 servings
Course: Appetizer
Cuisine: Italian, Caribbean

Ingredients

Carpaccio:
  • 3 pounds tuna loin sashimi grade
  • 6 tablespoons pistachio roughly chopped
  • 1 lemon zest only, blanched 3 times and thinly julienne
  • 12 prigs basil
Vinaigrette:
  • 1 cup olive oil extra virgin, from Provence
  • 1 teaspoon lemon juice
  • 4 teaspoons chipotle pepper sauce Tabasco brand
  • dill to taste
Tapenade:
  • 1 cup nicoise olives pitted
  • 3 tablespoons extra virgin olive oil extra virgin, oil from Provence
  • 1/2 teaspoon Tabasco sauce garlic pepper flavor

Instructions

Carpaccio:
    Cup of Yum
  1. Place a 10” X 10” (25 x 25 cm) piece of plastic wrap on a cutting board.
  2. Drizzle 1 teaspoon of olive oil onto plastic wrap.
  3. Place a slice of tuna on top of wrap and drizzle 1 teaspoon of olive oil on top of tuna.
  4. Place an identical piece of plastic wrap on top of the tuna.
  5. With a kitchen mallet, gently pound tuna to paper thin, ensuring the consistency of the tuna is the same thinness.
  6. Repeat with remaining tuna, refrigerate and set aside.
Vinaigrette:
  1. Mix all ingredients together and whisk enough to create tiny lemon/Chipotle sauce bubbles.
  2. Do not create a stable emulsion.
Tapenade:
  1. Process Nicoise olives until coarsely ground.
  2. Slowly add Provence extra virgin olive oil.
  3. Finish with Tabasco garlic pepper sauce.
Assembly:
  1. Gently peel plastic off of the tuna, and place tuna on plate.
  2. Drizzle vinaigrette on top of tuna.
  3. Add chopped pistachios, confite lemon zest.
  4. With 2 spoons, shape a ‘football’ and place at center of the plate, on top of tuna.
  5. Top with a nice sprig of basil and serve.

Notes