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5.0 from 30 votes

Tuna Carpaccio

Tuna Carpaccio is one of our favorite tuna recipes, which will soon become yours too! Thinly sliced Saku tuna dressed with a lime caper and olive oil vinaigrette, topped with red onions and served with greens and crunchy baguettes--SO GOOD!

Prep Time
10 mins
Servings: 4
Calories: 260 kcal
Course: Appetizer , Lunch
Cuisine: Mediterranean , Italian , American

Ingredients

  • 2 ahi tuna steaks Saku Tuna, partially frozen
  • 1/3 cup Red Onions diced
  • 1 Jalapeño minced (optional)
  • 1/2 cup olive oil quality olive like such as Mina
  • 1 lime cut into wedges
  • 1/4 cup capers Mina capers are good quality
  • 1/4 teaspoon salt and pepper or to taste
  • 6 baguettes slices toasted, to serve (optional)
  • 1 cup arugula or any greens (optional)

Notes

  • This is a no cook recipe, so using fresh quality tuna is KEY to a good tasting tuna carpaccio! I used Saku block or Tuna Saku. 
  • If you buy your fish frozen, don't fully defrost it, that way it's easier to slice.
  • Use a super sharp knife to get those paper thin slices of tuna for carpaccio, if you're skeptical about the knife, simply slice the tuna while semi frozen. This is the easiest way to get super thin slices.
  • Make sure to add the lime juice on the fish right before serving as it will change the color and texture of the tuna the longer it sits in acid. That's why we prefer a squeeze of lime over the tuna while adding the remaining ingredients instead of a dressing.
  • If you don't like the taste of raw fish and still want to enjoy this dish, here's when you should leave the tuna in lime juice for 30 minutes-1 hour before serving.
  • Use your favorite toppings here: red onion are mild and crunchy so we picked those, capers from Mina are so tangy and fresh. Jalapeños or chillies add that spice kick that we love but they're completely optional!
  • Salt and pepper are the only seasoning we use in order to let the tuna shine. 
  • Tuna carpaccio is best when prepared the day of and served right away to keep the fresh tasting tuna.
  • To make in advance: Slice the tuna a day in advance and assemble the plate. Add the onions, capers, seasoning, olive oil up to 3 hours in advance, but always squirt the lime juice right before serving. 
  • Leftovers make a great salad the next day, or add them to a Sushi Bowl with lots of Spicy Mayo!