Tuna Carpaccio with Pickled Onion and Crostini Recipe
Tuna Carpaccio is a light and elegant appetizer featuring thinly sliced sashimi-grade tuna dressed with a delicate lemon vinaigrette, pickled onions, and a hint of Espelette pepper. Served with crispy crostini, this dish offers a refreshing and sophisticated combination of flavors perfect for a quick 20-minute preparation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Tuna and Seasonings
- 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
- ¾ tsp lemon juice
- 3 tsp extra virgin olive oil
- 1/8 tsp caster sugar / superfine sugar
Pickled Onion
- ¼ white onion layer (or brown/yellow onion), finely sliced 2mm / 0.08″
- 1 ½ tbsp white wine vinegar (or apple cider vinegar)
Crostini
- 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
Optional Garnish
- Few edible flowers
Instructions
- Pickle the onion: Combine the finely sliced onion with the white wine vinegar in a small bowl. Set aside for 15 minutes to soften and develop a tangy flavor. You can use more pickled onion if desired.
- Prepare the vinaigrette: Mix together lemon juice, extra virgin olive oil, and caster sugar in a small bowl until sugar is dissolved. Set aside to allow flavors to meld.
- Flatten the first piece of tuna: Place one piece of tuna flat side down between two sheets of parchment or baking paper on a chopping board. Using a rolling pin, gently tap and roll the tuna to a thickness of about 2mm (0.08 inches), being careful not to smash or tear the fish.
- Transfer the tuna to a plate: Carefully place the flattened tuna onto the center of a serving plate (about 26cm / 10″ diameter). Slowly peel off the top sheet of paper to leave the tuna smooth on the plate.
- Prepare and arrange the second piece of tuna: Flatten the second piece of tuna similarly on the chopping board. Cut into smaller pieces to fill any gaps around the first tuna slice on the plate, creating an even, thin layer.
- Dress the tuna: Gently brush the prepared lemon vinaigrette evenly over the entire surface of the tuna pieces. Sprinkle the sea salt flakes, Espelette pepper, and finely chopped chives over the fish.
- Add pickled onion and edible flowers: Top the dressed tuna with spoonfuls of the pickled onion and scatter edible flowers for an elegant presentation (optional).
- Prepare the crostini: Drizzle pane di casa bread slices with extra virgin olive oil and sprinkle with cooking or kosher salt. Toast the slices in a preheated oven or on a skillet until crisp and golden brown.
- Serve immediately: Present the tuna carpaccio alongside the freshly made crostini for a delightful, fresh appetizer experience.
Notes
- Sashimi-grade tuna ensures safety and optimal flavor for raw consumption.
- Espelette pepper adds a mild smoky heat; black pepper or chili powder can be used as substitutes.
- Use white onion for a mild flavor, but brown or yellow onion alternatives are acceptable.
- Pane di casa bread is ideal for crostini, but any firm, rustic bread will work.
- Be gentle while flattening tuna to maintain texture and avoid breaking the fish.
- Edible flowers add visual appeal but are optional.
- Crostini can be toasted in an oven at 180°C (350°F) for 5-7 minutes or pan-toasted until golden.
