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!

Ok so you know we just LOVE tuna around here! Like you probably made our famous Tuna Tartare or Tuna Steak Recipe or our Tuna Salad Recipe with Olive Oil Dressing. They’re all SO delicious, nutritious and easy to make! So todays tuna carpaccio is another MUST try tuna recipe that’s so simple yet so tasty!

What is Carpaccio?

Carpaccio is an Italian delicacy of a dish where a type of protein/meat is sliced ever so thinly and eaten raw, but drizzled with a luscious sauce. Originally carpaccio started with beef and later extended to include any type of fresh protein.

So this carpaccio tuna is simply high quality, fresh saku tuna that is sliced paper thin and drizzled with a lemony caper vinaigrette. This dish is served mainly as an appetizer or salad.

As you can tell, this is such a simple, straightforward and NO COOK recipe, so it’s literally a breeze to make! 

Ingredients for Tuna Carpaccio

• Fresh Saku Tuna : This is crucial for a good tuna carpaccio. Since you won’t be cooking the fish, it’s important to use quality fresh tuna. Just like the Tuna Tartare and Salmon Tartare. 
• Lime : you could also use lemon, or as a type of vinegar.
• Olive oil : Yes we love Mina Moroccan olive oil so we use that exclusively!
• Capers : As tangy as bright tasting as can get, we love capers and they’re very Italian! However you can skip them if they’re not your favorite.
• Chilies: Now this is optional, and the amount is completely up to you. We add just a touch of fresh jalapeños or chillies over the finished dish for a spice kick because we LOVE it!

Now let’s get into making this simple and bright appetizer/ lunch dish.

Make Tuna Carpaccio

1. You need to use a super sharp knife for this task, like SUPER sharp because you need really thin slices. Alternatively you can use an electric slicer. OR see the TIPS below to get super thin slices of tuna by using semi frozen fish.
2. Since we’re using Saku Tuna and it comes in a block shape as you can see above, we’ll be cutting slices on the smaller side of the block to create paper thin tuna slices. See below.
3. At this point you’ll continue slicing all the tuna until you’re done. I used two blocks today to serve four people as a lunch portion, and it would serve 6 as an appetizer. Since the tuna is sliced really thin, you’ll be surprised to see that each bock will yield PLENTY of slices!
4. Now you’re ready to arrange the tuna on a plate. get as creative as you’d like! We love arranging the tuna slices layered over each other on two thirds of the plate, leaving the remaining  third for greens.
5. At this point, you’re ready to add greens and crusty baguettes or of course you can leave it as it is.
6. Now let’s dress the tuna carpaccio. Start by sprinkling finely chopped onions, then capers, diced jalapeños (optional), a nice squeeze of lime, plenty of quality olive oil, salt and pepper. And THAT’S IT! As simple as can be! No fancy vinaigrette needed!
7. You can enjoy it as a salad, lunch or appetizer. Moreover you can serve it with crunchy bread like a crostini –which is our favorite! The textures pair so well and the bread adds a nice hearty feel to the light tuna.

Tuna Carpaccio TIPS and FAQ

1. 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. 
2. If you buy your fish frozen, don’t fully defrost it, that way it’s easier to slice.
3. 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.
4. 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.
5. 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.
6. 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!
7. Salt and pepper are the only seasoning we use in order to let the tuna shine. 
8. Tuna carpaccio is best when prepared the day of and served right away to keep the fresh tasting tuna.
9. 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. 
10. Leftovers make a great salad the next day, or add them to a Sushi Bowl with lots of Spicy Mayo!

What is Saku Tuna?

Is Tuna Carpaccio raw?

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