Recipe courtesy of Sal Passalacqua

Carpaccio di Tonno

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Yield: 2 servings
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1/2 pound sashimi grade tuna

1 lemon, juiced

1 orange, juiced

1 tablespoon minced shallots or red onion

1/2 lemon, juiced

Extra-virgin olive oil

Salt and freshly ground pepper

1 bunch baby arugula, rinsed well

Sea salt from Trapani

Splash orange-flavored vin cotto


  1. Thinly slice the tuna and arrange in a shallow dish. Pour the lemon juice and orange juice over it and let marinate at room temperature for 1 hour.
  2. Place shallots in a small bowl and whisk in lemon juice and olive oil. Season with salt and pepper.
  3. Season arugula with salt and pepper. Mound salad on a platter and arrange the slices of tuna around it. Lightly season both the salad and the tuna with sea salt and add a splash of vin cotto. Mangia.