Recipe courtesy of Sal Passalacqua

Carpaccio di Tonno

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Yield: 2 servings
Share This Recipe

Ingredients

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

Directions

  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.

Carpaccio di Pesce

Involtini Di Carpaccio: Rolled Beef Carpaccio

Tuna Mousse: Spuma di Tonno

Crostone di Carpaccio: Open-Faced Carpaccio Sandwich

Involtini di Tonno Messinese (Tuna Rolls

Insalata di Fagioli e Tonno: Tuna and Bean Salad

Pasta al Tonno

Mushroom Carpaccio

🤤 More Drool-Worthy Recipes