Tuna Carpaccio

Tuna Carpaccio

A superb carpaccio with two variations.


Asian Style:

  • 200 g fresh tuna
  • pickled ginger
  • wasabi horseradish
  • bean sprouts
  • bamboo shoots (or fresh green cucumbers)
  • soy sauce
  • sesame oil
  • caviar (preferably green – wasabi, or orange)

European Style:

  • 200 g fresh tuna
  • arugula
  • sun-dried tomatoes in oil
  • capers
  • lemon quarters
  • extra virgin olive oil

Preparation Slice the tuna fillets into thin slices. To facilitate slicing, you can place the tuna in the freezer for 1-2 hours. If the meat has an uneven shape, you can also tightly wrap it in transparent food wrap beforehand to shape it into a cylinder.

Arrange the tuna slices on a cutting board and stretch them even thinner with a knife if needed. Transfer to plates and adjust the shape nicely if necessary.

For the European Carpaccio: Add arugula, chopped sun-dried tomatoes, capers, freshly ground pepper, and salt. Drizzle with extra virgin olive oil and serve with a wedge of lemon and bread.

For the Asian Carpaccio: Alongside the tuna, place pickled ginger and wasabi horseradish, garnish with a salad of bean sprouts and bamboo shoots (or fresh green cucumbers). Dress the salad with soy sauce and sesame oil. Top the tuna with caviar. Serve with extra soy sauce and optionally with rice.

Enjoy your tuna carpaccio with its distinctive regional twists!

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