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Classic Tuna Carpaccio with Arugula, Capers, and Pine Nuts Recipe

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4 from 1 review

A light and elegant appetizer featuring paper-thin slices of fresh sushi-grade tuna, accompanied by peppery arugula, briny capers, toasted pine nuts, and a bright lemon and olive oil dressing. Perfectly balanced with delicate textures and flavors, this Classic Tuna Carpaccio is quick to prepare and ideal for a sophisticated starter or light meal.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Tuna Carpaccio

  • ½ lb fresh sushi-grade tuna
  • 1 shallot, small, finely diced
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons pine nuts, lightly toasted
  • Coarse sea salt, to taste
  • Black pepper, freshly cracked, to taste

Arugula Salad

  • 2 packed cups baby arugula
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 tablespoon extra virgin olive oil
  • Sea salt, to taste
  • Black pepper, to taste

Dressing and Garnish

  • 2 tablespoons lemon juice, freshly squeezed (additional)
  • 1 tablespoon extra virgin olive oil (additional for drizzling)
  • Extra virgin olive oil, for drizzling
  • Extra lemon wedges, for serving (optional)

Instructions

  1. Prepare tuna: Place the fresh sushi-grade tuna in the freezer for 30 to 60 minutes to firm up the flesh. This step makes the tuna easier to slice thinly without tearing.
  2. Slice the tuna: Using a very sharp knife, slice the tuna against the grain as thinly as possible, aiming for slices about ¼ to ⅛ inch thick. Try to keep the slices consistent in thickness.
  3. Flatten the tuna slices: Place each slice of tuna between two sheets of plastic wrap. Gently pound the tuna with a meat mallet or flat surface until the slices are paper thin and almost transparent. Proceed slowly and carefully to avoid tearing the delicate flesh. Repeat for all slices.
  4. Arrange the tuna on plate: Remove one side of the plastic wrap and use your palm to carefully place the tuna onto the serving plate. Then peel off the remaining plastic wrap, arranging the slices to cover the plate evenly with slight overlap as necessary. This quantity covers two dinner plates or one large platter.
  5. Prepare the arugula salad: In a medium bowl, toss the baby arugula leaves with 1 teaspoon lemon juice, 1 tablespoon extra virgin olive oil, coarse sea salt, and freshly cracked black pepper to taste until well coated.
  6. Add toppings and dress the carpaccio: Sprinkle the arranged tuna slices evenly with the finely diced shallots, rinsed capers, and toasted pine nuts. Season with a pinch of coarse sea salt and freshly cracked black pepper. Drizzle the remaining 2 tablespoons of lemon juice and an additional tablespoon or more of extra virgin olive oil over the top.
  7. Serve: Place a mound of the dressed arugula salad in the center of the tuna carpaccio. Serve immediately, garnished with extra lemon wedges if desired for additional brightness.

Notes

  • Use fresh sushi-grade tuna for the best flavor and texture; quality is essential as this is a raw preparation.
  • Freezing the tuna briefly firms it up and allows for very thin slicing, which is key to a good carpaccio.
  • Be gentle when pounding the slices to avoid tearing the delicate fish.
  • Capers add a briny contrast, and pine nuts bring a lovely toasted crunch to balance the dish.
  • Serve immediately once dressed to enjoy the fresh flavors and optimal texture.
  • Can be customized with additional herbs or citrus zest for variation.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (toasting pine nuts and slicing/prepping only)
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Low Fat

Find it online: https://monicarecipes.com/classic-tuna-carpaccio-with-arugula-capers-and-pine-nuts-recipe/