Tuna Carpaccio with Basil Oil, Lemon and Caper Berries
User Reviews
4.9
Tuna Carpaccio with Basil Oil, Lemon and Caper Berries
Description
Tuna Carpaccio with Basil Oil, Lemon and Caper Berries uses a whole tuna fillet carefully trimmed and slightly frozen to enable slicing into thin, delicate pieces. These slices are laid out flat to showcase the tender raw fish. The arugula (roquette) is lightly tossed with lemon juice, olive oil, salt, and pepper to provide a peppery, tangy bed for the tuna. Halved caper berries add a mild tang and texture contrast. Finally, a basil-infused pesto oil is drizzled artistically over the entire plate, accompanied by a gentle squeeze of lemon juice and a pinch of salt and pepper. The result delivers clean, fresh flavors with a subtle herbaceous richness from the pesto oil.
The varying textures—from the soft tuna to the crisp arugula and fleshy caper berries—balance each other well. The very thin tuna slices allow the gentle citrus and basil notes to dominate without overpowering the natural flavor of the fish. This dish is suited as a chilled appetizer for light dining or a refined starter in a seafood meal.
Ingredients
- 600 grams tuna whole fillet
- caper berries
- 2-3 lemon plural
- pesto homemade
- 50 grams arugula leaves
- olive oil extra virgin
- sea salt flakes
- black pepper freshly ground
Instructions
- Note: You will need a very sharp thin blade knife for this recipe.
- Trim the tuna loin of any tendon and bloodline and pull the loin as smooth and straight as possible. Place the loin in the freezer, for approx half an hour.
- Sharpen your knife.
- Put a few tablespoons of pesto into a mixing bowl and add enough olive oil to give it a runny consistency yet very green.
- Cut the caper berries in half from the stem down.
- Arrange the serving plates on your workbench, near your chopping board.
- Remove the loin from the freezer and with your very sharp knife start slicing across the grain and place the very thin slices on the plates in 1 layer.
- Toss the roquette with a little lemon juice, olive oil and salt and pepper and set aside.
- Place a few caper berries randomly on each plate, drizzle a pattern of pesto oil onto the fish.
- Squeeze a little lemon juice over the fish and season with pepper and a small pinch of salt.
- Place a small handful of lettuce on the centre of each plate and voila, youíre done, so go sit down with your guests and enjoy with a nice medium bodied white. Verdehlo and pinot grigio pair nicely with this dish.
- Note: For those of you that are not too keen on the raw aspect keep in mind that the acids in the lemon and caper actually cook the meat slightly before it is eaten.
Notes
User Reviews
Overall Rating
4.9
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