Tuna Carpaccio

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