Uploaded April 2026 | Updated September 2026, 3 weeks ago
⬇️ Recipe ⬇️ or PRINT: recipetineats.com/tuna-carpaccio-recipe
Hi guys, it's JB here! If you’re like me and love anything carpaccio, you’ll love this one. A simple yet fancy dish, easy to recreate at home to impress. Tuna is brushed with lemon vinaigrette, seasoned, then topped with pickled onion and chives. Serves 2 as an entrée or 4 as nibbles, perfect to start or share. Let’s go! - JB
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Tuna Carpaccio
Serves 2
TUNA:
120g / 4.2oz g tuna, cut into 2 pieces (sashimi grade preferably)
1/8 tsp sea salt flakes, or 1 large pinch cooking / kosher salt, or 1 small pinch table salt
2 pinches Espelette pepper, or 1 pinch chilli powder or black pepper
1/2 tsp finely chopped chive
Few edible flowers
LEMON VINAIGRETTE:
3/4 tsp lemon juice
3 tsp extra virgin olive oil
1/8 tsp caster sugar / superfine sugar
PICKLED ONION:
1/4 white onion layer, (or brown/yellow onion), finely sliced 2mm / 0.08”
1 1/2 tbsp white wine vinegar
CROSTINIS:
12 – 16 small slices pana di casa bread, or other bread, 3-4mm / 1/8” thick
2 tbsp extra virgin olive oil
Few pinches cooking salt / kosher salt
1.Combine sliced onion and vinegar in a small bowl. Set aside for 15 minutes to soften.
2.Mix lemon juice, olive oil and sugar in a small bowl. Set aside.
3.Place one piece of tuna between two sheets of go-between (or baking paper / parchment paper) on a chopping board. Using a rolling pin, GENTLY tap and roll until about 2mm / 0.08" thin (don’t smash!).
4.Place tuna flat side down onto the middle of a plate (I use a 26cm / 10"), then slowly peel off the sheet of plastic (or paper if using).
5.Flatten the second piece the same way, return it onto the chopping board. Cut into pieces that you think will fill the empty gaps, then arrange over the plate so you end up with a thin, even layer of tuna.
6.Gently brush the lemon vinaigrette over the tuna.
7.Sprinkle with salt flakes, Espelette pepper and chives. Top with a few slices of pickled onion and edible flowers if using.
8.Serve immediately with crostini on the side. Enjoy!
CROSTINI FOR CARPACCIO:
Preheat oven to 180°C/350°F (160°C fan-forced). Brush each side of bread with oil and a sprinkle with a tiny bit of salt, spread in single layer on a tray. Bake 15 minutes, turning halfway, until crisp. Cool on tray before using.
#tunacarpaccio #tuna #carpaccio #fishcarpaccio #rawfishrecipe #fishrecipe #italianrecipes #recipetineats #chefjb
⬇️ Recipe ⬇️ or PRINT: recipetineats.com/tuna-carpaccio-recipe
Hi guys, it's JB here! If you’re like me and love anything carpaccio, you’ll love this one. A simple yet fancy dish, easy to recreate at home to impress. Tuna is brushed with lemon vinaigrette, seasoned, then topped with pickled onion and chives. Serves 2 as an entrée or 4 as nibbles, perfect to start or share. Let’s go! - JB
----------
Tuna Carpaccio
Serves 2
TUNA:
120g / 4.2oz g tuna, cut into 2 pieces (sashimi grade preferably)
1/8 tsp sea salt flakes, or 1 large pinch cooking / kosher salt, or 1 small pinch table salt
2 pinches Espelette pepper, or 1 pinch chilli powder or black pepper
1/2 tsp finely chopped chive
Few edible flowers
LEMON VINAIGRETTE:
3/4 tsp lemon juice
3 tsp extra virgin olive oil
1/8 tsp caster sugar / superfine sugar
PICKLED ONION:
1/4 white onion layer, (or brown/yellow onion), finely sliced 2mm / 0.08”
1 1/2 tbsp white wine vinegar
CROSTINIS:
12 – 16 small slices pana di casa bread, or other bread, 3-4mm / 1/8” thick
2 tbsp extra virgin olive oil
Few pinches cooking salt / kosher salt
1.Combine sliced onion and vinegar in a small bowl. Set aside for 15 minutes to soften.
2.Mix lemon juice, olive oil and sugar in a small bowl. Set aside.
3.Place one piece of tuna between two sheets of go-between (or baking paper / parchment paper) on a chopping board. Using a rolling pin, GENTLY tap and roll until about 2mm / 0.08" thin (don’t smash!).
4.Place tuna flat side down onto the middle of a plate (I use a 26cm / 10"), then slowly peel off the sheet of plastic (or paper if using).
5.Flatten the second piece the same way, return it onto the chopping board. Cut into pieces that you think will fill the empty gaps, then arrange over the plate so you end up with a thin, even layer of tuna.
6.Gently brush the lemon vinaigrette over the tuna.
7.Sprinkle with salt flakes, Espelette pepper and chives. Top with a few slices of pickled onion and edible flowers if using.
8.Serve immediately with crostini on the side. Enjoy!
CROSTINI FOR CARPACCIO:
Preheat oven to 180°C/350°F (160°C fan-forced). Brush each side of bread with oil and a sprinkle with a tiny bit of salt, spread in single layer on a tray. Bake 15 minutes, turning halfway, until crisp. Cool on tray before using.
#tunacarpaccio #tuna #carpaccio #fishcarpaccio #rawfishrecipe #fishrecipe #italianrecipes #recipetineats #chefjb
