Bluefin Tuna Carpaccio

The meat of bluefin tuna hardly needs an ingredient to be enjoyed, as it is almost “perfect”. Therefore, we see any additional flavours that are added as small adjustments to adjust “details”. We prefer the bluefin tuna raw or, at most, seared briefly and sharply, so that it is still raw inside.

An ingenious and simple dish is the carpaccio of bluefin tuna.

  • Fillet of bluefin tuna, sashimi quality, approx. 100-150 g per person
  • First-class olive oil
  • Lemon
  • Flaky sea salt (e.g., Maldon sea salt)


  1. Mix olive oil with fresh lemon juice with a whisk (in a 4:1 ratio or as desired) and apply thinly with a pastry brush on a serving plate.
  2. Cut the tuna (fillet or toro) into 1 – 2 mm thin slices with a sharp knife and spread them over the plate in one layer.
  3. On the upper side, apply some of the oil-lemon marinade again with the pastry brush and let it steep briefly.
  4. If desired, sprinkle with a fluffy sprinkle and enjoy.

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