Tuna carpaccio: the recipe for a tasty and gourmet fish appetizer
Ingredients
Fresh tuna cut in carpaccio
Extra virgin olive oil
He tuna carpaccio it’s a antipasti refined and very tasty, ideal for opening a to eat lunch or a cena based on fish, or to use as an additional ingredient to prepare delicious festive canapes.
Its preparation only takes a few minutes, just enough time to marinate: once the slices of tuna have been placed on a serving platter, all you have to do is sprinkle them with a good extra virgin olive oil and the lemon juiceflavor them with citrus zest, peeled thyme, chives and a few pink peppercorns, and put everything in the refrigerator for 1 hour.
When serving, it will be enough to arrange the fish on a bed of arugula, sprinkle it with toasted sesame seeds and bring it to the table with slices of fragrant hot bread, also as a satisfaction. according to.
If you wish, you can replace the lemon with the orange, to be mixed in its entirety (diced pulp, juice and zest), or instead of the herbs used for this recipe, you can choose others to your liking.
You can ask your trusted fishmonger to cut the tuna into thin slices, like we did, or you can buy a whole slice and make the carpaccio with a sharp knife. Whichever you choose, make sure the fish is fresh and above all well chilled. Otherwise, you will have to keep it freezer for at least 4 days, in order to avoid any danger to health, then put it in the refrigerator for 5-6 hours before proceeding with the preparation, to let it thaw properly.
Find out how to prepare tuna carpaccio by following the step-by-step procedure and tips. If you liked this recipe, also try the salmon carpaccio or the octopus carpaccio.
How to prepare a tuna carpaccio
Step 1
Step 1
Grate the lemon zest and squeeze the juice into a small bowl 1.
Grate the lemon zest and squeeze the juice into a small bowl 1.
2nd step
2nd step
Arrange the slices of tuna on a flat plate 2.
Arrange the slices of tuna on a flat plate 2.
Step 3
Step 3
Add two tablespoons of extra virgin olive oil 3.
Add two tablespoons of extra virgin olive oil 3.
Step 4
Step 4
Drizzle with strained lemon juice 4 and flavored with grated zest.
Drizzle with strained lemon juice 4 and flavored with grated zest.
Step 5
Step 5
Sprinkle with a few pink peppercorns 5.
Sprinkle with a few pink peppercorns 5.
Step 6
Step 6
Add the peeled thyme and finely chopped chives, salt 6 and marinate the fish in the refrigerator for 1 hour.
Add the peeled thyme and finely chopped chives, salt 6 and marinate the fish in the refrigerator for 1 hour.
Step 7
Step 7
Meanwhile, pour the sesame seeds into a non-stick pan and let them toast for a few minutes; when done, transfer them to a bowl 7 and keep aside.
Meanwhile, pour the sesame seeds into a non-stick pan and let them toast for a few minutes; when done, transfer them to a bowl 7 and keep aside.
Step 8
Step 8
Arrange the arugula, washed and dried, on a serving platter 8 and season with a drizzle of raw oil, a drizzle of lemon juice and a pinch of salt.
Arrange the arugula, washed and dried, on a serving platter 8 and season with a drizzle of raw oil, a drizzle of lemon juice and a pinch of salt.
Step 9
Step 9
After the resting time, arrange the tuna carpaccio on the bed of arugula and drizzle with the marinade liquid 9.
After the resting time, arrange the tuna carpaccio on the bed of arugula and drizzle with the marinade liquid 9.
Step 10
Step 10
Sprinkle with toasted sesame seeds ten.
Sprinkle with toasted sesame seeds ten.
Step 11
Step 11
Bring to the table and serve with 1/2 lemon cut into wedges 11.
Bring to the table and serve with 1/2 lemon cut into wedges 11.
storage room
The tuna carpaccio can be stored in the refrigerator, in an airtight container, for One day massive.
