Tuna Carpaccio
Calories: 15
Adjust Servings Here: 4 servings
Description
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.
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
Instructions
- 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
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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