Recipe courtesy of Vernon Cardenas

Bluefin Tuna Carpaccio with Truffle Soy and Parmesan Cheese

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 2 to 4 servings
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4 ounces fresh sushi-grade bluefin tuna (or Hawaiian Ahi), sliced thin into 12 pieces

1-ounce baby arugula, cleaned and dried

1-ounce 6 to 12 months aged imported Parmesan, shaved

4 teaspoons soy sauce

2 teaspoons white truffle oil

1/2 teaspoon black peppercorns


  1. Fan out the tuna on a large chilled platter. Arrange the baby arugula evenly over the tuna. Place the shaved Parmesan over the arugula. In a squeeze bottle, combine the soy sauce and the white truffle oil. Shake and drizzle the sauce over all the ingredients. Grind the black peppercorns over the dish. Serve cold.