Today we bring you a dish that, at the same time that is very simple to prepare, is a real delight. A gourmet dish that can be prepared in a matter of minutes. And with which you will leave all your guests surprised. We are talking about this simple but delicious Tuna Carpaccio recipe.
Carpaccios are simple but very attractive dishes. Thanks to its minimalism, we can appreciate the main ingredient in all its splendor. For this reason, and because we are going to consume it raw, it is very important that for these recipes you get quality raw material. For I assure you that it will make a difference.
Carpaccio is a typical dish of Italian cuisine. It consists of a raw preparation, with meat (veal, venison, salmon, tuna…) very finely cut, which is served with different ingredients, such as lemon, oil, cheeses… that will help to macerate the meat.
It is a typical Italian preparation, with origin in Venice. It became very popular during the 20th century and is becoming more and more famous.
It is a perfect starter for any occasion, although it is also perfect for celebrations, parties, Christmas… As it is a very good dish that, undoubtedly, will please everyone.
Before starting the recipe
Tuna is a very healthy fish with a delicious flavor. And besides, it is very versatile in the kitchen. We can make an infinite number of recipes with it. Later we will leave you some other delicious recipes to make with tuna.
But, although it is a very good fish, we must take into account the cut we are going to use. Well, did you know that there are more than 20 different types of tuna cuts? Although we have already seen it in detail here, and each of these parts has its use, to make Carpaccio it is best to use the loin, which we will cut into very thin slices.
In addition, before starting our recipe, as always when we are going to use raw fish for our dishes, it is very important that we freeze the piece a couple of days before eating it. This way we will avoid risks, for example, with anisakis, among others.
And, even if we are going to freeze the tuna, buy it as fresh as possible. Do not worry, because it will not lose any flavor or texture by freezing it for a couple of days. And I assure you that you will notice the difference.
Tuna Carpaccio Recipe
As we will see soon, this recipe is not complicated at all.
Perhaps, what can give us more war, is to cut the tuna into slices as thin as possible. For it, as we are going to freeze it previously, we will take advantage to cut it before it has thawed completely. When it is still a little hard. You will see that it is much easier to slice it thinly.
And of course, don’t forget to use a good, sharp knife.
For the rest of the recipe, we will simply prepare a simple dressing that, thanks to the citrus, will help “cook” our tuna.
Tuna Carpaccio
Ingredients
- 250 g Tuna loin (fresh)
- 1/2 lemon
- 1 Chives
- Extra Virgin Olive Oil
- Crushed Black Pepper
- Salt
Instructions
- We begin by cutting the tuna into very thin slices. To do this, remember the trick we mentioned earlier of cutting it while it is still frozen. This will help to make it as thin as possible.
- Place each slice of tuna on the plates, placing them without piling them up.
- Prepare the dressing by mixing well the juice of half a lemon, pepper, oil and a pinch of salt (to taste). Mix well and sprinkle the tuna with this dressing.
- Finish decorating with a few thin slices of spring onion, to give a crunchy touch to the dish. And now you have a spectacular tuna tartar ready.
As you can see, this gourmet dish is very simple. And we don’t need to spend hours in the kitchen, nor do we need to spend large amounts of money to prepare a Carpaccio worthy of the best restaurants. This recipe is ideal for any occasion, either for a simple dinner if you want to surprise someone; or to serve as a starter or appetizer on a special occasion, Christmas…
If you liked it, you can follow the same elaboration with any other fish suitable to eat raw, for example, salmon or sea bass.
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