This Tuna Carpaccio features delicate slices of yellowtail tuna, enhanced by zesty lemon juice and the crunch of sliced shallots and red peppers. The dish is elevated with a drizzle of chili oil for a subtle kick. And sweet apricot slices add a delightful contrast. It’s then finished with a touch of olive oil, cilantro, and dill. This carpaccio is a fresh and vibrant appetizer.
Making tuna carpaccio was a refreshing change for me, as I usually make it with fish at home. I decided to give it a try one evening, and it turned out to be a hit with the whole family.
The process of thinly slicing the tuna was a bit challenging at first, but with my little parchment trick, I managed to make the slices super thin like a pro! The best part was seeing my kids eagerly dig into the dish and ask for seconds. It’s become a go-to recipe for busy weeknights when I want something light, flavorful, and a little bit fancy to impress my family.
The original version of carpaccio was made with thinly sliced raw beef dressed with a mustard-mayonnaise sauce. However, it has since evolved to include variations with different types of meat, fish, and dressings.
Tuna’s firm texture and mild flavor make it ideal for carpaccio. It can be thinly sliced and delicately seasoned to highlight its natural taste. Whether served as an appetizer or a light main course, tuna carpaccio is a testament to the beauty of simplicity in culinary artistry.
Why is this the best recipe?
- Fresh and Vibrant Flavors: The combination of lemon juice, shallots, red peppers, and apricot slices creates a refreshing and vibrant flavor profile.
- Texture Contrast: The thinly sliced yellowtail tuna provides a delicate texture that contrasts beautifully with the crunchy shallots and peppers.
- Balanced Heat: The chili oil adds a subtle heat that enhances the overall flavor without overpowering the dish.
- Visual Appeal: The colorful presentation of this dish makes it visually stunning and appetizing.
Ingredients and substitutes
- Yellowtail Tuna: The best tuna for carpaccio is a high-quality, sushi-grade tuna. Yellowfin tuna or ahi tuna are popular because of their firm texture and mild flavor. Also, look for tuna that is fresh, bright in color, and has been handled properly to ensure food safety. It’s essential to source tuna from a reputable fishmonger or seafood market to ensure its quality. You can also substitute it with other firm-fleshed fish like salmon, swordfish, or even sea bass, sea bream, or grouper.
- Lemon Juice adds acidity and brightness to the dish, enhancing the tuna flavors and other ingredients. You can also substitute with other citrus juices, like lime or orange, for a slightly different flavor profile.
- Shallots: Provide a mild onion flavor and crunchy texture, adding depth to the dish. You can also use red onions or scallions as substitutes for shallots.
- Red Peppers: Offer sweetness and a contrasting color and texture to the carpaccio. You can also substitute it with other sweet peppers or thinly sliced radishes for a similar crunch and color.
- Chili Oil: Adds a subtle heat that complements the other flavors. You can also substitute it with chili flakes.
- Apricot Slices: Provide sweetness and a juicy texture, balancing the savory elements of the dish. You can also substitute with other seasonal fruits like peaches or nectarines for a similar sweet contrast.
- Olive Oil: Drizzled over the carpaccio for richness and flavor. For a different flavor profile, you can replace it with other high-quality oils like avocado or walnut oil.
- Cilantro and Dill: Fresh herbs that add a pop of color and herbaceous flavor to the dish. You can also use parsley or basil instead of cilantro and dill for a different herb flavor.
Step-by-step: Tuna Carpaccio
- Use a sharp knife to slice the tuna against the grain into thin slices. Place them between two pieces of parchment paper and press gently on them with a rolling pin to make them thinner. Flip the parchment over and arrange the thinly sliced fish on a serving plate. (see video)
Pro tip – Carpaccio fish is made with paper-thin slices of fish! This method is a great way to achieve these thin slices.
- Drizzle the lemon juice over the tuna slices. Scatter the sliced shallots and red peppers over the tuna, followed by the chili oil.
- Place the apricot slices on top. Season with salt and pepper to taste. Garnish with chopped cilantro and dill. Finally, drizzle with olive oil.
- Serve immediately and enjoy!
Tuna Carpaccio
This Tuna Carpaccio features delicate slices of yellowtail tuna, enhanced by zesty lemon juice and the crunch of sliced shallots and red peppers. The dish is elevated with a drizzle of chili oil for a subtle kick. And sweet apricot slices add a delightful contrast. It's then finished with a touch of olive oil, cilantro, and dill. This carpaccio is a fresh and vibrant appetizer.
Video
Ingredients
- 1 lb (450 g) Tuna – thinly sliced I used yellowtail but any sushi grade tuna will work.
- ¼ cup (60 ml) Lemon juice
- 1 – 2 tsp Chili oil adjust to taste
- 2 tbsp (30 ml) Olive oil
- 1 – 2 med Shallots thinly sliced for garnish
- 2 chili peppers (red and green) for garnish
- ¼ tsp Salt
- ½ tsp Black pepper powder
- 1 med Apricot – thinly sliced or other fruit in season
- 2 tbsp Fresh cilantro and dill chopped
- 2 tbsp Mayonnaise optional
Method
- Use a sharp knife to slice the tuna against the grain into thin slices. Place them between two pieces of parchment paper and press gently on them with a rolling pin to make them thinner. Flip the parchment over and arrange the thinly sliced fish on a serving plate. (see video)1 lb Tuna – thinly sliced
- Drizzle the lemon juice over the tuna slices. Scatter the sliced shallots and red peppers over the tuna, followed by the chili oil.¼ cup Lemon juice, 1 – 2 tsp Chili oil , 2 tbsp Olive oil, 1 – 2 med Shallots thinly sliced , 2 chili peppers (red and green)
- Place the apricot slices on top. Season with salt and pepper to taste. Garnish with chopped cilantro and dill. Finally, drizzle with olive oil and dot with mayonnaise.¼ tsp Salt, ½ tsp Black pepper powder, 1 med Apricot – thinly sliced, 2 tbsp Fresh cilantro and dill, 2 tbsp Mayonnaise
Notes
- Use Fresh Tuna: For the best flavor and texture, use fresh yellowtail tuna and ensure it’s properly chilled before slicing.
- Sharp Knife: Use a sharp knife to slice the tuna thinly. This will help achieve the delicate texture needed for carpaccio.
- Even Slicing: Try to slice the tuna, shallots, and red peppers as evenly as possible to ensure consistent flavors and textures in each bite.
- Chill Ingredients: Keep all ingredients in the refrigerator until ready to assemble the carpaccio, including plates and serving utensils. This helps maintain freshness and prevents the tuna from cooking in the heat of the room.
- Season Lightly: Season the carpaccio lightly with salt and pepper to avoid overpowering the delicate flavors of the tuna and other ingredients.
- Let Flavors Marinate: Allow the carpaccio to sit for a few minutes after assembling to let the flavors meld together before serving.
- Serve Immediately: Carpaccio is best served immediately after assembly to preserve the freshness and texture of the ingredients.
- Adjust Seasonings: Taste the carpaccio before serving and adjust seasonings if needed, adding more lemon juice, salt, or chili oil to suit your taste.
- Garnish Carefully: Garnish with cilantro and dill just before serving to maintain their freshness and vibrant color.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!more raw tuna recipes
- Tuna Crudo
- Tataki Tuna
- Nobu Tuna Sashimi
- Ultimate Tuna Poke Bowl Recipe
- Sesame Tuna Steak Recipe • Pan Seared
Frequently asked questions
While fresh tuna is preferred for its texture and flavor, you can use frozen tuna that has been thawed properly. However, frozen tuna may have a slightly different texture than fresh tuna.
Aim to slice the tuna as thinly as possible, ideally less than 1/8 inch thick. This ensures that the tuna is tender and delicate, perfect for carpaccio.
While you can briefly marinate the tuna in lemon juice for a few minutes to lightly cook the outer layer (similar to ceviche), be cautious not to marinate for too long, as the acid can change the texture of the fish.
Yes, you can use other firm-fleshed fish like salmon or swordfish. Adjust the slicing and marinating time accordingly based on the fish you choose.
To cut the fish for carpaccio, follow these steps: Start with a fresh, sushi-grade fish fillet. Place the tuna fillet in the freezer for about 30 minutes to firm it up slightly, making it easier to slice thinly.
– Use a sharp knife to slice the fish against the grain into thin slices.
– The slices should be paper-thin, almost translucent. (I like to place the slices between two pieces of parchment paper and press down on them with a rolling pin to thin them further).
– Arrange the slices on a serving plate, slightly overlapping them.
– Cover the sliced fish with plastic wrap and refrigerate until ready to serve.
– When slicing the fish, it’s essential to use a very sharp knife and to cut with a smooth, continuous motion to ensure thin, even slices.
more raw fish and seafood recipes
- Fish Carpaccio Recipe
- Ultimate Salmon Poke Bowl
- Salmon Carpaccio
- Salmon Sashimi
- Salmon Ceviche
- Brioche Salmon Tartare capanes
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Wow, colourful and beautiful tuna carpaccio. Perfect for summer parties, loving the ingredients such as chilli oil here.
I love the chili oil and apricot in this recipe. It adds just the right amount of heat and sweetness to this carpaccio!