Luxe Recipes

Bigeye Tuna Carpaccio Recipe

Bigeye Tuna Carpaccio

This classic appetizer may not be new and exciting, but there's a reason why it's still around. Like a carefully rehearsed orchestra each component layers on top of each other creating a harmony of tastes and textures that changes with each bite. Building on a base of ultra-fresh Bigeye Tuna, the olive oil adds richness and a creamy mouthfeel. Salty capers and pecorino romano adds savory bursts of umami. This is all accented by the sharp tang of the lemon juice and peppery bite of the watercress.

FEATURING: Fresh Bigeye Tuna
Fresh Bigeye Tuna (Custom Cut) Qty: $59.00 / LB

Bigeye Tuna Carpaccio, an update the classic Italian appetizer with paper thin sheets of fresh tuna peppered with capers, peccorino romano, olive oil and lemon juice. #appetizer #italian #LuxeGourmets #food #foodporn #recipe #tuna

Makes 1 servings

Category: Appetizer

Preparation time:

Cooking time:

Passive time:

INGREDIENTS

  • 70 grams Bigeye Tuna
  • 1 teaspoon capers
  • 1 teaspoon olive oil (to taste)
  • sea salt (to taste)
  • pecorino romano, for garnish
  • watercress for garnish
  • 1/2 teaspoon lemon juice (to taste)

DIRECTIONS

  1. Chill the plate you plan to serve the carpaccio on in the refrigerator.
  2. To make the tuna easier to slice thinly, partially freeze it so that it is firm, but not solid. Use a long very sharp knife to slice the chutoro as thinly as possible and cover the plate in slices of tuna. If you're preparing this ahead of time, cover and place this in the refrigerator and finish just before serving.
    arrange thinly sliced bigeye tuna
  3. To finish the carpaccio, scatter the capers on top and then drizzle with the olive oil.
    scatter capers over tuna slices

    drizzle olive oil
  4. Sprinkle with salt and shave some pecorino romano on top (a vegetable peeler works great for this).
    sprinkle salt and shave pecorino romano on top
  5. Scatter some watercress leaves around the plate and drizzle with lemon juice just before eating (lemon juice will start to "cook" the tuna on contact).
    scatter watercress leaves and drizzle lemon juice before serving
Note:All recipes and other content on this website, including images and text, are protected by copyright. Any reposting or republishing of this recipe or its images is prohibited without written authorization from LuxeGourmets. You may, however, share this recipe with your friends by forwarding the link, or by clicking on any of the social media icons on this page.