Tuna Carpaccio is an Italian dish made with paper thin slices of tuna and seasoned with lemon and olive oil. It’s an elegant starter or light main I used to make in my restaurant days and just as easy to make at home. Let’s go!
Nagi's Notes
Carpaccio is such a great way to make something cheffy at home to impress, but it’s actually dead easy! I especially love that you can prepare the fish in advance and just pull it out of the fridge and season it on demand. I make this a lot during summer!
Appreciation note: JB’s method of brushing the lemon and olive oil on rather than drizzling like I used to. It means every single bite is perfectly seasoned instead of some parts being overdressed and others missing out.
Tuna Carpaccio
Today’s recipe is a dish from my restaurant days. Every chef knows the starters on a menu matter a lot, they set the tone and expectations for everything that follows, and this is one I used to make over and over when I worked in kitchens.
It’s a fish version of carpaccio, traditionally Italian and originally made with raw beef. First created in Venice, it was served as very thinly sliced and pounded beef with olive oil and lemon. Seafood versions, like tuna carpaccio, came later and are now common across Italian and modern European restaurants.
The fish is so fine, thanks to a light pounding, it almost “smears” as you pick it up and melts in your mouth when you eat it. I like to not overload with garnish, the tuna is the star here. Serve with lightly toasted thin slices of bread for that perfect contrast that makes it feel like you’re dining out somewhere special (you are, just at home!).
Ingredients
This is all you need to make Tuna Carpaccio. If you can’t find a block of sashimi grade tuna, just get tuna slices from your cheerful local sushi shop instead!
Sashimi-grade tuna – You only need 120g / 4oz of tuna to cover a dinner plate. A little bit goes far because it is pounded so thinly. Make sure you get fresh tuna that is safe for eating raw, it doesn’t necessarily have to be sashimi-grade but if it’s sold with that label then you know it is. Sashimi grade fish should be consumed within a day, anything beyond that and you start losing what makes it so special.
Other suitable fish – While I’ve used tuna, you can make carpaccio with any fish that is lovely eaten raw. Some popular varieties used for carpaccio include kingfish, salmon and snapper. See blue box below for more options by region.
Lemon vinaigrette (lemon, olive oil, sugar) – It plays a key role in this dish. It brings everything together with its acidity that cuts through the richness of the tuna and lifts the overall flavour, keeping everything clean and balanced. Without it, the carpaccio would definitely feel a little flat.
Salt flakes – These are lighter and more delicate than grains so you get better coverage when using it as a finishing salt (as opposed to mixing into things). But don’t worry if you don’t have flakes, you can really use any salt!
Onion and vinegar – To make the lightly pickled onion which adds a touch of freshness to the carpaccio. Beef carpaccio is usually made with capers but I find that a little harsh with fish, I prefer a more delicate pickled onion, plus I like how the white onion looks against the red tuna.
Chives – Having something green and fresh works well here for both visual and flavour.
Decorative garnishes (cheffy!) – You really only need the vinaigrette, something fresh (the onion) and something green (chives), and you’ve got yourself a really tasty carpaccio. But us chefs like to take things one step further (we can’t help it!). So here I’ve used Espelette pepper. It’s one of my favourite French spices. It brings a gentle heat with a slightly fruity flavour that works beautifully here. We’re only touching on it briefly in this recipe, but it really deserves more attention. Trust me, I’ll take the time to talk about it properly in a future post. And I’ve also used small edible flowers which are more about visual than essential for flavour.
While they’re a nice touch I’d insist on using at restaurants, for home purposes I wouldn’t go out of my way to get either of them. Just use chilli powder for a sprinkle of red. As for the edible flowers – these are from Nagi’s garden (pansies).
Other suitable fish for carpaccio
Fish carpaccio can really be made with any fish that is suitable for eating raw (think – your favourite sashimi!). Here are some common varieties I’ve seen used for carpaccio:
Australia
Tuna (Yellowfin, Bluefin)
Kingfish
Salmon (sashimi-grade)
Ocean trout
Snapper
US
Tuna (Ahi / Yellowfin, Bluefin)
Salmon (sashimi-grade)
Hamachi
Arctic char
Striped bass
Snapper
UK & Europe
Tuna (Bluefin)
Sea bream (Dorade)
Sea bass (Loup de mer / Branzino)
Salmon (sashimi grade)
How To Make Tuna Carpaccio
Tuna Carpaccio is simple to make because you only need to pound the fish very lightly. Pounding delicate fish might feel wrong, but not only does it give you that signature silky, almost melt-in-your-mouth texture with a delicate, even thickness, it’s also far easier than trying to slice paper-thin pieces, something even professionals can struggle to do consistently.
Pickle the onion first just by soaking it in the vinegar then setting aside for 15 minutes to let it go floppy.
Lemon vinaigrette for carpaccio – Mix the lemon, olive oil and sugar in a bowl.
Pounding – Place the first piece of tuna on its flat side (see why in the recipe card’s notes below) between two sheets of go-between or parchment paper / baking paper until it is 2mm thin. It only needs a gentle pounding or rolling because fish is very delicate. Take care not to tear it.
Flip the tuna onto the centre of the plate.
Fill edges – Pound the second piece of tuna then cut into pieces to fill around the edges so you end up with a single layer covering the whole plate. ** At this point you can cover with cling wrap and refrigerate until required.**
Brush the surface generously with the lemon vinaigrette just before serving. Don’t do it too far ahead as the lemon will “cook” the tuna (like lime juice does with ceviche), after around 15 minutes.
Sprinkle with salt flakes, Espelette pepper (or chilli powder), chives, pickled onion and scatter with flowers, if using.
Serve immediately with crostini on the side!
Serve immediately, straight after dressing so everything is at its best. It works well as a light starter for 2 or placed in the middle of the table for 4 to share. I personally have it all to myself with a small side salad like our baby gem lettuce salad or a bistro salad. Add a few crostini on the side to scoop everything up and you are all set! It’s that easy! I hope you enjoy making it and eating it. Please share your feedback with me, I always love hearing how it turned out for you! Bon appétit! – JB
FAQ – Tuna Carpaccio
This is best assembled just before serving. But you can prepare the vinaigrette and pickled onion ahead, and even pound the tuna and arrange it on the plate. Cover with plastic wrap and keep it in the fridge, then dress and season just before serving. As it’s a raw dish, make sure to use sashimi-grade fish and consume it within the day.
Use the freshest tuna you can find from a trusted fishmonger. A fresh tuna loin or steak will still work well, just not quite as refined in texture.
Kingfish, salmon or snapper work well. Just make sure the fish is suitable for raw consumption (see full list in the blue box below the ingredients list).
Flattening gives a thinner, more even texture and a slightly different mouthfeel, softer and more delicate. Slicing can also be more tricky and difficult.
Watch How To Make it
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Tuna Carpaccio
Ingredients
Tuna
- 120g / 4.2oz g tuna , skinless, boneless, cut into 2 pieces (sashimi-grade preferably) (Note 1)
- 1/8 tsp sea salt flakes , or 1 large pinch cooking salt / kosher salt, or small pinch table salt
- 2 pinches Espelette pepper , or 1 pinch chilli powder or black pepper (Note 2)
- ½ tsp finely chopped chive
- Few edible flowers (optional)
Lemon Vinaigrette
- ¾ 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" (Note 3)
- 1 1/2 tbsp white wine vinegar , or apple cider vinegar
Crostinis
- 12 – 16 small slices pane di casa bread , or other bread , 3 – 4mm / 1/8" thick (Note 4)
- 2 tbsp extra virgin olive oil
- Few pinches cooking salt / kosher salt
Instructions
ABBREVIATED RECIPE:
- Mix onion with vinegar, set aside. Combine vinaigrette ingredients, set aside. Flatten the first piece of tuna to 2mm. Flip onto plate. Flatten the second piece, cut into smaller pieces to fill any gaps on the plate. Brush vinaigrette, sprinkle salt, Espelette pepper and chives, then top with pickled onion and edible flowers. Serve immediately with crostini.
FULL RECIPE:
- Pickle onion – Combine sliced onion and vinegar in a small bowl. Set aside for 15 minutes to soften. (You will have more than needed, use generously if you like.)
- Make vinaigrette – Mix lemon juice, olive oil and sugar in a small bowl. Set aside.
- Flatten tuna (first piece) – Place one piece of tuna on its flat side 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!). (Note 5 & 6)
- Transfer to plate – 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).
- Repeat & fill – 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.
- Dress – Gently brush the lemon vinaigrette over the tuna.
- Finish – Sprinkle with salt flakes, Espelette pepper and chives. Top with a few slices of pickled onion and edible flowers if using.
- Serve – 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 sprinkle a tiny bit of salt, spread in single layer on a tray. Bake 15 minutes, turning halfway, until crisp. Cool on tray before using.
Recipe Notes:
Nutrition Information:
In Memory Of Dozer
This is one of my favourite photos from Nagi’s first cookbook “Dinner”. It’s me holding the prawn, trying to get Dozer to launch himself out of the pool and eat it. It took us many takes to get the shot, and he went for it every single time without hesitation. I can’t remember how many prawns he ate that day (see below why 🤣) . It’s safe to say that he was very committed to his role! We miss you, Dozer!
All right, take 24 let’s do this JB! I promise I’ll get it this time.
Ok, target locked. I’ve got this!
It’s mine!
Oops… Oh no….
So sorry.. Can we do it again?
Carpaccio (fish or beef) will get me every time. So nice to see a recipe from JB that isn’t glutenous. I’ve been scouring your older recipes (and cookbooks) but not so much recent posts
I like to keep a little list of best fancy-to-effort ratio recipes, and just wow. This has skyrocketed to the top of the list of appetizers I’ll make for parties or guests. Or just for myself wanting to feel a little fancy while devouring it alone in my kitchen like a gremlin.
I didn’t even bother with the fishmonger and just popped into a local sushi spot to grab a single order of tuna sashimi. When I have some friends over for drinks this week, I plan to make it again, but I’ll also make a second version using salmon.
Also, I didn’t have espelette, but I did have a jar of Ortiz tuna in espelette and olive oil, so I subbed in a little bit of the oil from that when I was brushing the carpaccio. This one’s a certified banger!
Hi JB. Fabulous post! Thank you.
I usually make something similar using lime and passionfruit juice, coriander and olive oil. My husband, not really into raw fish, loves this.
And dozer was no fool. Keep those prawns coming!
Passion fruit is a great match with fish carpaccio, so is mango! I love the way you are making yours Gillian 🙂
Clever Dozer… How many shrimp did he get away with?
Let’s just say he probably had enough for a whole week that day!
Having read that Rory McIlroy had this dish served at the Masters Champions Dinner since it was his favorite dish from a a NYC 3 Michelin starred restaurant Le Bernardin, I was wondering how it was made. Perfect timing! And, Dozer, sweet Dozer. Thank you for the fun pictures!
I didn’t know that about Rory. I ate so much of it, I should check my golf skills 🙂 Thanks Jenny!
I am dying to try this! But inspite of watching the video, I don’t understand instruction 3: “Place one piece of tuna on its cut side…”. What is a “cut side”? Aren’t both sides “cut”? My apologies, but since this seems to affect the texture of the fish, I want to make sure I really understand! Thank you so much!
Hi Marilou, I really hope you get to try this soon! Thanks for pointing that out. I’ve updated the wording to say “flat side” instead, which should make it clearer.
I read this recipe just after I had finished eating my Japanese tuna sashimi with horseradish and soy sauce—y regular addiction!
But this looks irresistible! Next time I get into town to buy fresh fish, I will definitely vary my routine to make it.
It was very helpful to see the second pic where it’s made with kingfish (white fish). Gives a good idea of the scope of this dish.
My question: some time ago, when I missed out on the sashimi tuna, I bought blue eye instead. I prepared it in the Japanese way, exactly as for tuna, I found it very good. Significantly different, but definitely worthwhile. But no one else seems to mention it. What do you think?
Hi Penelope, love that great routine! Blue eye is a great call. Not common, but it works if it’s very fresh. It’s milder and less rich than tuna, which is why you don’t see it much but still very enjoyable.
This looks beautiful! Another commenter mentioned being surprised by how easy many of these amazing dishes are to make. I feel the same way! You explain the steps well. Thank you!
Thanks Melissa, that’s really kind! That’s exactly the goal, to keep things clear and approachable so these dishes feel doable at home. Glad it’s coming across that way. Hope you give it a go!
Recipe looks great, thanks JB & Nagi! Love Dozer the seal 💛
Thank you SuSan!
SLY Dozer, pretending he couldn’t quite get the shrimp. You had me chuckling this morning even before my coffee! I pray you always keep the Dozer stories and pictures coming , even when you have to start over again…….. for the new Recipe Tin Eats people. ❤️🐶❤️
Hi Pam, thank you for leaving a comment and I’m glad it brought you a smile. We will never stop posting about Dozer!
For the tuna carpaccio, how thin do you slice the tuna before pounding it to 2 mm
Hi Yvonne, you just have to cut the 120g piece of tuna in half.
JB that plate of tuna looks fantastic. I could easily eat the whole thing myself (NOT 2 servings for me), but that grade of tuna – if I could even get it – is $50/lb where I live. Even that grade of salmon is $35/lb. So I won’t be making this. Which make me unhappy. Thank you for a lovely recipe.
Hi Jane, thanks so much, I’mg lad you like the look of it 🙂 I totally understand, good quality tuna can get very expensive. Just to say, there are different grades and types of fish you can use, and I’ve gone through a few options in the post. It doesn’t always have to be the top-end tuna, there are more affordable choices that still work really well for this kind of dish. Just make sure it’s always fresh. Hope you get to give it a go one day!
Love it!
Thanks Carole!
JB, I love the fact that you are now also posting recipes on the site. I had been hoping to learn authentic French recipes, and lo and behold, I don’t have to leave my favorite recipe blog! I would never have thunk these French recipes would be so easy – or at least you make them look easy! Thank you and keep it up! Looking forward to trying this recipe soon!
Hi Theresa, that’s so kind of you to say, thank you, it really means a lot. That’s exactly what I’m trying to do, bring proper French dishes but in a way that feels doable at home. Hope you love this one when you try it, let me know how you go!
Very tempting recipe !!!
I often don’t know what to do as a starter… this carpaccio looks very nice and easy to prepare! Thanks Chef JB !
Dozer… very very clever boy : why take just one photo when so many prawns were available 😉 !!!
Thanks Adeline, yes indeed he was very clever!
Go Dozer!!! I reckon he would have been SOO helpful slicing the fish / he was a true professional.
I can’t agree more! Thanks Clare!
I love the pictures of Dozer so so so much. About a year ago I adopted a much abused greyhound (starved, beaten, covered in scars) and have been trying to teach him how to catch food. He is totally baffled and it often ends up on his forehead, where it stays for some time until he looks down, the scrap falls, and he laps it up. Maybe someday! BTW he is doing great, beach runs every day, nutritious food, and lots of pats and ear scritches have really helped him adjust to pet life.
Hi Judith, that’s such a beautiful story, he is clearly landed in the right home. Beach runs, good food, and lots of pats, he’s a lucky boy!
I’m quite friendly with my fishmonger, he gave me his family recipe which is very similar to JB’s…
I eat this on my own…no sharing…YUM
I’m quite friendly with my fishmonger…he gave me his recipe for Tuna Carpaccio…very similar and no doubt just as delicious. I eat it on my own..no sharing…..Yum
I’m the same Debi, I’m not sharing!
My most favourite dish ever. If its on the menu, i order it. And I do not share. Making it at home i always sliced from frozen sashimi grade to get it thin. Never tried beating it! Next time… ps. Any tips on how to tell if its super fresh at the fish shop?
Hi Christina, thanks for giving this a goo soon. For the best way to choose the tuna, check the colour, has to be vibrant and not dull or patchy. Also check the look, slightly glossy and not dry.