Tuna carpaccio is an easy-to-make, light-and-filling, nutrient-dense lunch or appetizer perfect for hot summer days when you don’t want to feel weighed down by your meal. Ready to eat in just 30 minutes, this simple seafood dish is full of flavor and needs absolutely no cooking.
🐟 What Makes This Recipe So Good
- Tuna carpaccio is super impressive, but it’s super easy to throw together in just a few minutes. Bring this to any cookout or party and guests will think it’s gourmet!
- Tuna itself is packed full of healthy nutrients like Vitamin D and omega-3 fatty acids. Between that, the avocado, the red onion, and the olive oil, this is a simple and delicious way to get a boost of vitamins and nutrients for the day.
👩🏼🍳 Chef’s Tips
- The quality of the tuna is absolutely crucial, since there’s zero cooking here, and there aren’t a ton of ingredients for the tuna to hide behind. Sushi-grade ahi tuna or tuna saku are best for a dish like this.
- The olive oil is the second most important ingredient – make sure it’s a really good quality with a rich but subtle flavor.
- Don’t let the tuna defrost completely. If it’s still slightly frozen, it’s much easier to slice, especially since we’re slicing it super thin.
- You can really get creative with tuna carpaccio, since it’s mostly presentation anyway! Plate it on a bed of arugula or baby spinach. Serve it with crostini. Add minced jalapeño for a little burst of heat. Give it a squeeze of fresh lime juice right before serving.
- To cut down on the raw red onion flavor, soak the slices in an ice bath for 20 minutes or so before using them in your carpaccio. They’ll be less intense, but still flavorful.
🍤 More Seafood Dishes You’ll Love
- Shrimp Francese
- Creamy Garlic Shrimp
- Tuna Ceviche
- Air Fryer Tuna Steak
- Shrimp Dip
- Canned Tuna Nachos
- Garlic Butter Cod
- Tuna Tetrazzini
- 8-12 ounces frozen tuna steaks
- half of one large avocado peeled, pit removed, sliced
- half of one medium red onion thinly sliced
- 2 tablespoons capers
- ⅓ cup high-quality olive oil
- 1 teaspoon fresh lemon zest
- salt to taste
- Cutting board
- Sharp knife
- serving platter or serving plates
- Remove tuna steaks from freezer and place on cutting board. Defrost at room temperature 15 minutes or until tuna is soft enough to slice thinly.
- When tuna has softened enough to work with, use sharp knife to slice tuna into very thin slices, making sure to cut against grain of meat.
- Arrange tuna slices on serving platter (or plates) and top with slices of avocado, slices of red onion, and capers. Drizzle olive oil over, then top with capers, sprinkle of lemon zest, and salt to taste. Serve immediately.
- Leftovers: Refrigerate in an airtight container up to 2 days.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.