This Tuna Carpaccio is a quick no-cook appetizer featuring fresh, sushi-grade tuna, citrus, capers and shallots. Served with a heap of dressed arugula.
This Tuna Carpaccio is one of those recipes that’s all about letting incredible ingredients speak for themselves. Thin slices of fresh yellowfin tuna are dressed simply so the clean, buttery flavor of the fish stays front and center, creating an appetizer that feels elegant but is surprisingly easy to prepare at home.
What makes this recipe especially meaningful is that we caught this yellowfin tuna ourselves during a two-day overnight fishing trip off Cape Cod. After spending hours on the water, bringing home such beautiful fish made creating this dish even more rewarding, and every bite brings back memories of that unforgettable trip.
What is Carpaccio?
Carpaccio is a classic Italian dish traditionally made by serving raw meat or fish sliced paper thin and finished with a light dressing or garnish. In this version, fresh sushi-grade tuna is the star, with simple ingredients that enhance its natural flavor without overpowering it.
What is the difference between tuna types?
Not all tuna tastes the same, and each species has its own unique qualities. Yellowfin has a clean, mild flavor and firm texture that makes it an excellent choice for carpaccio and sashimi. Bluefin is the richest and most buttery thanks to its higher fat content, while bigeye offers a similar richness with a slightly deeper, meatier flavor. Blackfin, the smallest of the four, is leaner and more delicate with a mild taste, making it a great option when it’s exceptionally fresh.
How to source sushi-grade fish
When making a recipe with lightly seared tuna, buying high-quality fish is key. Look for sushi-grade or sashimi-grade tuna from a reputable fish market or grocery store with a trusted seafood counter, and don’t be afraid to ask when it arrived and whether it’s suitable for serving rare.
The fish should smell clean and fresh—never overly “fishy”—with firm flesh and a vibrant, even color. If fresh tuna isn’t available, it’s best to wait until you can source a quality piece, since the flavor and texture are the stars of this dish.
If you like this fish appetizer, you’ll love my Tuna Belly Crudo and my Mini Tuna Tostadas.
Tuna Carpaccio
Ingredients
- 1 lb fresh, sushi-grade tuna
- 1 small shallot, thinly sliced
- 2 tbsp capers
- 1 tsp lemon juice
- Zest of lemon half for the fish, half for the arugula on top
- 2 tbsp Extra virgin olive oil
- Flaky sea salt
- Cracked pepper
Arugula salad
- Lemon zest
- 1 cup fresh arugula
- 1 tbsp olive oil
- 1 tsp lemon juice
Instructions
- Thinly slice tuna (See note).
- Drizzle olive oil on plate and place the slices of tuna, letting them overlap slightly.
- Thinly slice the shallots and add overtop with capers. Zest your lemon and add half the zest to the fish along with a squeeze of lemon.
- In a bowl, add arugula and top with a drizzle of olive oil, lemon juice, salt, pepper and the other half of the lemon zest.
- Add in the middle of the tuna plate. Top everything with more salt and pepper. Serve with toasted bread or eat on its own. Enjoy!
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