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Bluefin Tuna Carpaccio
Bluefin tuna meat would hardly need an ingredient to be enjoyed, as the flavour is basically already perfect. We therefore see any additional flavours that are added as small flavour adjustments. We prefer the bluefin tuna raw or, at most, briefly seared so that it is still raw on the inside.
Bluefin tuna carpaccio is an ingenious and simple dish.
Carpaccio of bluefin tuna
– Fillet of bluefin tuna (or fatty belly), sashimi quality, approx. 100-150 g per person
– Premium olive oil
– Lemon juice
– Flaky sea salt (e.g. Maldon)
– Premium olive oil
– Lemon juice
– Flaky sea salt (e.g. Maldon)
Method
1. Whisk together the olive oil and fresh lemon juice with a whisk (in a ratio of 4:1 or to taste) and spread a thin layer on a serving platter using a pastry brush.
2. Cut the tuna (fillet or toro) into 1 – 2 mm thin slices with a sharp knife and spread in a single layer on the platter.
3. Apply some more of the oil-lemon marinade to the top side with a pastry brush and leave to stand briefly.
4. Sprinkle with a flaky salt to taste and enjoy.
2. Cut the tuna (fillet or toro) into 1 – 2 mm thin slices with a sharp knife and spread in a single layer on the platter.
3. Apply some more of the oil-lemon marinade to the top side with a pastry brush and leave to stand briefly.
4. Sprinkle with a flaky salt to taste and enjoy.