Classic Tuna Carpaccio with Arugula, Capers, and Pine Nuts

Classic Tuna Carpaccio recipe with fresh sushi-grade tuna, arugula, capers, and toasted pine nuts. This easy tuna appetizer features thinly sliced raw fish dressed with lemon juice and extra virgin olive oil, perfect for dinner parties or light lunches. Quick to prepare, elegant, and full of fresh flavors.

Ingredients

• ½ lb fresh sushi-grade tuna
• 2 packed cups baby arugula
• 2 tablespoons + 1 teaspoon freshly squeezed lemon juice, divided
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• Coarse sea salt, to taste
• Freshly cracked black pepper, to taste
• 1 small shallot, finely diced
• 2 tablespoons capers, drained and rinsed
• 2 tablespoons pine nuts, lightly toasted

Instructions

1. Prepare the tuna: Place the tuna in the freezer for 30–60 minutes to firm it up for easier slicing.
2. Slice thinly: Using a very sharp knife, slice the tuna against the grain as thinly as possible, about ¼–⅛ inch thick. Try to keep the slices uniform.
3. Flatten the slices: Place a slice of tuna between two sheets of plastic wrap. Gently pound with a meat mallet or flat surface until nearly paper-thin and slightly transparent. Repeat with all slices, taking care not to tear the fish.
4. Arrange on plates: Remove one sheet of plastic wrap and carefully transfer the tuna onto a serving plate. Peel off the remaining plastic wrap. Overlap slices slightly to cover the plate completely. This recipe covers two dinner plates or one large platter.
5. Dress the arugula: In a medium bowl, toss arugula with 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and pepper.
6. Assemble the carpaccio: Sprinkle the tuna with diced shallots, capers, pine nuts, coarse sea salt, and freshly cracked black pepper. Drizzle with the remaining 2 tablespoons lemon juice and extra olive oil.
7. Serve: Place the dressed arugula in the center of the plate and serve immediately with extra lemon wedges if desired.

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Tips

• Keep the tuna cold until just before serving to maintain its delicate texture and flavor.
• Use a very sharp knife for clean, even slices. A slight chill in the tuna makes slicing much easier.
• Toast pine nuts lightly in a dry pan for a deeper, nuttier flavor.

Variations and Substitutions

• Substitute arugula with baby spinach, watercress, or mixed microgreens.
• Replace pine nuts with slivered almonds or walnuts for a different crunch.
• Swap capers for finely chopped olives if preferred.
• Use lime juice instead of lemon for a slightly different citrus note.

FAQs

Q: Can I make this in advance?
A: Tuna carpaccio is best served immediately. You can prep the slices ahead but assemble and dress right before serving.

Q: Can I use cooked tuna?
A: Raw sushi-grade tuna gives the best texture and flavor. Cooking changes the delicate taste and mouthfeel.

Q: What if I can’t find sushi-grade tuna?
A: Only buy fresh, sashimi-grade tuna from a trusted fishmonger. Safety is key when consuming raw fish.

Serving Suggestions

• Serve as a light appetizer or starter for dinner parties.
• Pair with chilled white wine, such as Sauvignon Blanc or Pinot Grigio.
• Add thin slices of avocado or cherry tomatoes for extra color and flavor.

Why You’ll Love This Recipe

This tuna carpaccio is elegant, fresh, and bursting with flavor. The combination of tender, paper-thin tuna, peppery arugula, briny capers, and crunchy pine nuts creates a sophisticated appetizer perfect for any special occasion. It’s quick to prepare yet impressive enough to wow guests.