Introduction
Creating a visually appealing and delicious dish often starts with quality ingredients. This recipe highlights the exquisite flavors of sashimi-grade tuna, complemented by a refreshing lemon vinaigrette and vibrant pickled onions. The addition of crostinis makes for a delightful texture contrast and is perfect for serving alongside this elegant dish.
Detailed Ingredients with measures
TUNA
▢ 120g / 4.2oz tuna, skinless, boneless, cut into 2 pieces (sashimi-grade preferably)
▢ 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 chili powder or black pepper
▢ 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″
▢ 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
▢ 2 tbsp extra virgin olive oil
▢ Few pinches cooking salt/kosher salt
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
Serves 2-4
This combination of carefully selected ingredients allows for a flavorful and refined dining experience, making it suitable for special occasions or a delightful everyday treat. Enjoy the preparation and the beautiful presentation of your dish as you serve it with crostinis on the side!
Detailed Directions and Instructions
Pickle Onion
Combine the finely sliced onion and white wine vinegar in a small bowl. Allow it to sit for 15 minutes to soften.
Make Vinaigrette
In another small bowl, mix together the lemon juice, extra virgin olive oil, and caster sugar until well combined. Set aside.
Flatten Tuna (First Piece)
Place one piece of tuna on its flat side between two sheets of go-between or parchment paper on a chopping board. With a rolling pin, gently tap and roll the tuna until it is about 2mm (0.08 inches) thin. Avoid smashing the tuna.
Transfer to Plate
Carefully place the flattened tuna, flat side down, onto the center of a plate. Slowly peel off the plastic or paper sheet.
Repeat & Fill
Flatten the second piece of tuna in the same manner. Cut it into smaller pieces that will fill in any gaps around the first piece of tuna. Arrange it on the plate to create an even layer.
Dress
Gently brush the lemon vinaigrette evenly over the tuna.
Finish
Sprinkle the tuna with sea salt flakes, Espelette pepper, and finely chopped 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 the oven to 180°C (350°F) or 160°C for fan-forced. Brush both sides of the bread slices with extra virgin olive oil and sprinkle lightly with cooking salt. Arrange the slices in a single layer on a baking tray. Bake for 15 minutes, turning halfway through, until crisp. Allow to cool on the tray before serving.
Notes
Tuna
This dish is meant to be served raw, so it’s best to use sashimi-grade tuna sourced from a reputable fishmonger. If necessary, a very fresh piece of tuna loin or steak can be used; however, it won’t have the same quality. Pre-cut sashimi slices can be used as long as they are fresh and from the same day.
Espelette Pepper
Espelette pepper is a mild French chili that adds a subtle warmth without overpowering the tuna. It can be substituted with a pinch of chili powder or black pepper if unavailable.
Onion
If you decide to use a white fish like kingfish, consider using red onion instead to enhance the color contrast and presentation.
Bread
Pane di casa is recommended for its ideal toasted texture, but other types such as sourdough can be used as well. If using larger bread slices, cut them into smaller pieces.
Pounding
Pound the tuna correctly by placing it on its flat side to work across the fibers, which helps create a finer and more delicate texture.
Sheets for Pounding
“Go Between” sheets are suggested for pounding, but parchment paper can also be used. They are designed to prevent food from sticking together in the freezer.
Leftover and Storage
The dish is best enjoyed fresh after assembly. Should there be any leftovers, keep them covered in the refrigerator and consume within a day.
Cook techniques
Pickling Onions
Combine finely sliced onions with vinegar and let them sit for 15 minutes. This process softens the onions and infuses them with flavor.
Making Vinaigrette
Whisk together lemon juice, extra virgin olive oil, and caster sugar until well mixed. This dressing adds brightness to the dish.
Flattening Tuna
Place tuna on its flat side between sheets of go-between (or parchment paper). Gently tap and roll with a rolling pin until the tuna is about 2mm thick. This technique ensures a delicate texture.
Arranging Tuna
Transfer the flattened tuna to a plate, peel off the sheet carefully, and fill in any gaps with smaller pieces of the second tuna section for even coverage.
Dressing Tuna
Brush the lemon vinaigrette gently over the arranged tuna to enhance flavor without overpowering it.
Finishing Touches
Sprinkle salt, Espelette pepper, and chopped chives over the dressed tuna. Add pickled onion slices and edible flowers for visual appeal.
Baking Crostini
Preheat the oven and brush bread slices with olive oil and salt. Bake until crisp, turning halfway to ensure even browning. This creates a perfect accompaniment for the tuna.
FAQ
What type of tuna should I use for this dish?
Sashimi-grade tuna is recommended for raw consumption, ensuring freshness and quality.
Can I substitute Espelette pepper?
Yes, you can use a pinch of chili powder or black pepper as alternatives.
What type of onions can I use for pickling?
White or red onions can be used; red onions offer better color contrast, especially with lighter fish.
What bread is best for crostini?
Pane di casa or any crusty bread is ideal, but you can also use sourdough or your preferred bread.
How should I store leftovers?
If there are any leftovers, cover and refrigerate them, but consume within a day for the best quality.
Conclusion
This delightful tuna carpaccio, paired with a zesty lemon vinaigrette and topped with pickled onions and fresh herbs, creates a refreshing dish that is both visually stunning and delicious. The combination of textures and flavors elevates a simple ingredient list into a gourmet experience. Perfect for serving as an appetizer or a light main course, this recipe showcases the beauty of fresh, high-quality ingredients.
More recipes suggestions and combination
Citrus Salmon Carpaccio
Thinly slice sashimi-grade salmon and dress it with a citrus vinaigrette, topped with capers and dill. Serve with crispy crostinis.
Avocado Tuna Tartare
Dice fresh tuna and mix with ripe avocado, lime juice, and sesame oil. Serve with tortilla chips or on crostinis for a fresh appetizer.
Seared Ahi Tuna Salad
Top a mixed greens salad with seared Ahi tuna, sliced mango, and a sesame ginger dressing for a light and flavorful meal.
Spicy Tuna Sushi Rolls
Combine diced raw tuna with sriracha and mayo, then roll with sushi rice and nori. Serve with soy sauce and pickled ginger.
Mediterranean Tuna Salad
Mix canned tuna with olives, cherry tomatoes, cucumber, and a lemon-olive oil dressing for a quick and healthy lunch option.
