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Tuna Carpaccio

Sometimes, the simplest dishes pack the biggest punch, and this Tuna Carpaccio is a perfect example. It brings back memories of warm summer evenings spent with friends, enjoying light, refreshing meals. The best part? It’s incredibly easy and quick to whip up, making it a fantastic choice for impressing guests or treating yourself on a cozy night in.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Japanese, Mediterranean
Ingredients Method Notes

Ingredients
  

For the Tuna Carpaccio
  • 8 oz fresh sushi-grade tuna high quality for best flavor
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp capers rinsed and drained
  • 1 tbsp fresh chives finely chopped
  • Microgreens or arugula, for garnish

Method
 

  1. Step 1: Thinly slice the fresh tuna into carpaccio-style pieces. Aim for about 1/4 inch thick for the best texture.
  2. Step 2: Arrange the tuna slices on a serving plate in an overlapping pattern. This makes it look beautiful and inviting.
  3. Step 3: Drizzle the olive oil and lemon juice over the tuna. You want to coat it lightly but thoroughly.
  4. Step 4: Season with sea salt and freshly ground black pepper to taste. Don’t be shy; a little seasoning goes a long way!
  5. Step 5: Sprinkle the capers and chopped chives evenly over the tuna. Each bite should have a bit of everything!
  6. Step 6: Garnish with microgreens or arugula before serving. This adds a pop of color and freshness.

Notes

If you have any leftovers (which is rare, but it happens!), store them in an airtight container in the fridge. It’s best eaten within 24 hours to enjoy the freshness, but you can keep it for up to two days. Just remember, the flavors will continue to develop, so it may taste a bit different!