Bluefin tuna has a nearly perfect flavour on its own. Therefore, we only add a few ingredients as small adjustments. For this recipe, we prefer the tuna completely raw. However, you can also briefly sear it, but make sure the inside remains raw. Bluefin tuna carpaccio is a wonderfully simple dish.
Bluefin Tuna Carpaccio
– 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.
