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You are here: Home / Recipes / Main Dishes / Seafood / Tuna Carpaccio

Tuna Carpaccio

June 3, 2023 by Mahy 10 Comments

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Tuna Carpaccio is one of our favorite tuna recipes, which will soon become yours too! Thinly sliced Saku tuna dressed with a lime caper and olive oil vinaigrette, topped with red onions and served with greens and crunchy baguettes–SO GOOD!

A round plate of tuna carpaccio with a side of arugula and crusty baguettes, lime wedges, and drizzled with capers, lime, scallions and olive oil vinaigrette

Ok so you know we just LOVE tuna around here! Like you probably made our famous Tuna Tartare or Tuna Steak Recipe or our Tuna Salad Recipe with Olive Oil Dressing. They’re all SO delicious, nutritious and easy to make! So todays tuna carpaccio is another MUST try tuna recipe that’s so simple yet so tasty!

 

What is Carpaccio?

Carpaccio is an Italian delicacy of a dish where a type of protein/meat is sliced ever so thinly and eaten raw, but drizzled with a luscious sauce. Originally carpaccio started with beef and later extended to include any type of fresh protein.

So this carpaccio tuna is simply high quality, fresh saku tuna that is sliced paper thin and drizzled with a lemony caper vinaigrette. This dish is served mainly as an appetizer or salad.

As you can tell, this is such a simple, straightforward and NO COOK recipe, so it’s literally a breeze to make! 

Ingredients for Tuna Carpaccio

A block of fresh Saku tuna on a plate to make carpaccio

  • Fresh Saku Tuna : This is crucial for a good tuna carpaccio. Since you won’t be cooking the fish, it’s important to use quality fresh tuna. Just like the Tuna Tartare and Salmon Tartare. Ingredients to make tuna carpaccio including olive oil, lemon/lime juice, capers, onions, seasoning and green chilies
  • Lime : you could also use lemon, or as a type of vinegar.
  • Olive oil : Yes we love Mina Moroccan olive oil so we use that exclusively!A hand holding a jar of capers showing the type of capers used for carpaccio tuna recipe
  • Capers : As tangy as bright tasting as can get, we love capers and they’re very Italian! However you can skip them if they’re not your favorite.
  • Chilies: Now this is optional, and the amount is completely up to you. We add just a touch of fresh jalapeños or chillies over the finished dish for a spice kick because we LOVE it!

Now let’s get into making this simple and bright appetizer/ lunch dish.

Make Tuna Carpaccio

  1. You need to use a super sharp knife for this task, like SUPER sharp because you need really thin slices. Alternatively you can use an electric slicer. OR see the TIPS below to get super thin slices of tuna by using semi frozen fish.A hand holding a super sharp knife ready to slice the tuna
  2. Since we’re using Saku Tuna and it comes in a block shape as you can see above, we’ll be cutting slices on the smaller side of the block to create paper thin tuna slices. See below.A hand holding a super thin slice of sliced tuna to show how thin it should be to make carpaccio
  3. At this point you’ll continue slicing all the tuna until you’re done. I used two blocks today to serve four people as a lunch portion, and it would serve 6 as an appetizer. Since the tuna is sliced really thin, you’ll be surprised to see that each bock will yield PLENTY of slices!All the saku tuna blocks thinly sliced on a wooden board using a very sharp knife
  4. Now you’re ready to arrange the tuna on a plate. get as creative as you’d like! We love arranging the tuna slices layered over each other on two thirds of the plate, leaving the remaining  third for greens.All the thinly sliced tuna is arranged neatly on the serving plate leaving room for some greens
  5. At this point, you’re ready to add greens and crusty baguettes or of course you can leave it as it is.
  6. Now let’s dress the tuna carpaccio. Start by sprinkling finely chopped onions, then capers, diced jalapeños (optional), a nice squeeze of lime, plenty of quality olive oil, salt and pepper. And THAT’S IT! As simple as can be! No fancy vinaigrette needed!A hand holding a tuna carpaccio served over crunchy bread like a crostini
  7. You can enjoy it as a salad, lunch or appetizer. Moreover you can serve it with crunchy bread like a crostini –which is our favorite! The textures pair so well and the bread adds a nice hearty feel to the light tuna.

Tuna Carpaccio TIPS and FAQ

  1. This is a no cook recipe, so using fresh quality tuna is KEY to a good tasting tuna carpaccio! I used Saku block or Tuna Saku. 
  2. If you buy your fish frozen, don’t fully defrost it, that way it’s easier to slice.
  3. Use a super sharp knife to get those paper thin slices of tuna for carpaccio, if you’re skeptical about the knife, simply slice the tuna while semi frozen. This is the easiest way to get super thin slices.
  4. Make sure to add the lime juice on the fish right before serving as it will change the color and texture of the tuna the longer it sits in acid. That’s why we prefer a squeeze of lime over the tuna while adding the remaining ingredients instead of a dressing.
  5. If you don’t like the taste of raw fish and still want to enjoy this dish, here’s when you should leave the tuna in lime juice for 30 minutes-1 hour before serving.
  6. Use your favorite toppings here: red onion are mild and crunchy so we picked those, capers from Mina are so tangy and fresh. Jalapeños or chillies add that spice kick that we love but they’re completely optional!
  7. Salt and pepper are the only seasoning we use in order to let the tuna shine. 
  8. Tuna carpaccio is best when prepared the day of and served right away to keep the fresh tasting tuna.
  9. To make in advance: Slice the tuna a day in advance and assemble the plate. Add the onions, capers, seasoning, olive oil up to 3 hours in advance, but always squirt the lime juice right before serving. 
  10. Leftovers make a great salad the next day, or add them to a Sushi Bowl with lots of Spicy Mayo!
A fork taking a piece of tuna carpaccio off the plate to show the final dish

What is Saku Tuna?

This is the highest quality piece of a tuna fillet, similar to fillet mignon or a beef tenderloin. Wild caught ahi saku block of tuna comes from the center tuna loin and it’s a uniformly cut block that has no skin, fat, bones. It’s ideal for sushi, sashimi and dishes with raw tuna like today’s.

Is Tuna Carpaccio raw?

Yes! Fresh quality tuna thinly sliced and dressed with quality olive oil, lime juice, and your favorite flavorings make a light healthy and nutritious raw dish. 

What is the difference between Tuna tartare and Tuna Carpaccio?

Tuna Tartare is a raw tuna dish as well where the tuna is cut into cubes or chunks while Tuna carpaccio is famous for the ever so thin slices of fresh tuna. 

close up of a dressed up tuna carpaccio on a serving platter

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A fork taking a piece of tuna carpaccio off the plate to show the final dish
5 from 10 votes
Print

Tuna Carpaccio

Tuna Carpaccio is one of our favorite tuna recipes, which will soon become yours too! Thinly sliced Saku tuna dressed with a lime caper and olive oil vinaigrette, topped with red onions and served with greens and crunchy baguettes--SO GOOD!

Course Appetizer, lunch, Salad
Cuisine American, Italian, Mediterranean
Keyword Ahi tuna, Carpaccio, Raw tuna, Saku tuna, tuna, Tuna carpaccio, tuna recipe, tuna recipes
Prep Time 10 minutes
Servings 4
Calories 260 kcal
Author Mahy

Ingredients

  • 2 Ahi Tuna Steaks Saku Tuna, partially frozen
  • 1/3 cup red onions diced
  • 1 jalapeno minced (optional)
  • 1/2 cup olive oil quality olive like such as Mina
  • 1 lime cut into wedges
  • 1/4 cup capers Mina capers are good quality
  • 1/4 teaspoon salt and pepper or to taste
  • 6 baguettes slices toasted, to serve (optional)
  • 1 cup Arugula or any greens (optional)

Instructions

  1. Make sure you buy fresh, quality ahi tuna, Saku tuna is best.

    A block of fresh Saku tuna on a plate to make carpaccio
  2. Use a very sharp knife and better off, make sure the tuna is partially frozen so you can slice it easily.

    A hand holding a super sharp knife ready to slice the tuna
  3. Slice the tuna into paper thin slices, as thin as you can. start from the smaller side of the block and slice.

    A hand holding a super thin slice of sliced tuna to show how thin it should be to make carpaccio
  4. Once all tuna is sliced start arranging it on a platter. Leave a third of the platter empty so you can add the greens and baguettes.

    All the thinly sliced tuna is arranged neatly on the serving plate leaving room for some greens
  5. Start adding the toppings over the tuna: onions, jalapeños, capers, olive oil, salt and pepper and lime juice.

    close up of a dressed up tuna carpaccio on a serving platter
  6. The tuna carpaccio is ready! serve it as is with a fork, or on crusty bread.

    A hand holding a tuna carpaccio served over crunchy bread like a crostini
  7. Enjoy right away!

Recipe Video

Recipe Notes

Tuna Carpaccio TIPS and FAQ

  1. This is a no cook recipe, so using fresh quality tuna is KEY to a good tasting tuna carpaccio! I used Saku block or Tuna Saku. 
  2. If you buy your fish frozen, don't fully defrost it, that way it's easier to slice.
  3. Use a super sharp knife to get those paper thin slices of tuna for carpaccio, if you're skeptical about the knife, simply slice the tuna while semi frozen. This is the easiest way to get super thin slices.
  4. Make sure to add the lime juice on the fish right before serving as it will change the color and texture of the tuna the longer it sits in acid. That's why we prefer a squeeze of lime over the tuna while adding the remaining ingredients instead of a dressing.
  5. If you don't like the taste of raw fish and still want to enjoy this dish, here's when you should leave the tuna in lime juice for 30 minutes-1 hour before serving.
  6. Use your favorite toppings here: red onion are mild and crunchy so we picked those, capers from Mina are so tangy and fresh. Jalapeños or chillies add that spice kick that we love but they're completely optional!
  7. Salt and pepper are the only seasoning we use in order to let the tuna shine. 
  8. Tuna carpaccio is best when prepared the day of and served right away to keep the fresh tasting tuna.
  9. To make in advance: Slice the tuna a day in advance and assemble the plate. Add the onions, capers, seasoning, olive oil up to 3 hours in advance, but always squirt the lime juice right before serving. 
  10. Leftovers make a great salad the next day, or add them to a Sushi Bowl with lots of Spicy Mayo!

What is Saku Tuna?

This is the highest quality piece of a tuna fillet, similar to fillet mignon or a beef tenderloin. Wild caught ahi saku block of tuna comes from the center tuna loin and it's a uniformly cut block that has no skin, fat, bones. It's ideal for sushi, sashimi and dishes with raw tuna like today's.

Is Tuna Carpaccio raw?

Yes! Fresh quality tuna thinly sliced and dressed with quality olive oil, lime juice, and your favorite flavorings make a light healthy and nutritious raw dish. 

What is the difference between Tuna tartare and Tuna Carpaccio?

Tuna Tartare is a raw tuna dish as well where the tuna is cut into cubes or chunks while Tuna carpaccio is famous for the ever so thin slices of fresh tuna. 
Nutrition Facts
Tuna Carpaccio
Amount Per Serving
Calories 260 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 1g6%
Polyunsaturated Fat 4g
Monounsaturated Fat 21g
Cholesterol 32mg11%
Sodium 540mg23%
Potassium 283mg8%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 2g2%
Protein 22g44%
Vitamin A 2036IU41%
Vitamin C 11mg13%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Appetizer Recipes, Breakfast Brunch Recipes, Mediterranean Recipes, Parties, Quick & Easy, Recipes, Seafood, Videos Tagged With: ahi tuna, carpaccio, Italian, jalapeño, lime juice, olive oil, raw appetizer, raw fish, red onions, salad, spicy, tuna saku

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Reader Interactions

Comments

  1. Shadi Hasanzadenemati

    June 8, 2023 at 11:10 am

    5 stars
    I was looking for a recipe like this, thank you for sharing! I can’t wait to try it soon!

    Reply
  2. Casey

    June 8, 2023 at 10:54 am

    5 stars
    I love serving no-cook recipes in the summer months. This one looks delicious and I can’t wait to try it!

    Reply
  3. Savita

    June 8, 2023 at 10:51 am

    5 stars
    Cooking tuna this way is really amazing, the depth of flavor the dish has is commendable. Really loved the recipe.

    Reply
  4. Beth

    June 8, 2023 at 10:30 am

    5 stars
    We just loved this salmon on a toasted baguette! Perfectly delicious starter!

    Reply
  5. Elizabeth

    June 8, 2023 at 9:26 am

    5 stars
    I love the flavor that the red onions and capers bring to this dish. This is a great recipe to make when entertaining guests. Thanks for sharing.

    Reply
  6. Elizabeth

    June 5, 2023 at 4:04 pm

    5 stars
    This is a great recipe to serve when entertaining, especially because it is so easy to make! The jalapenos give it a nice spicy heat.

    Reply
  7. TAYLER ROSS

    June 5, 2023 at 3:56 pm

    5 stars
    I made this tuna as a starter for dinner last night and it was incredible! My whole family loved it!

    Reply
  8. Tavo

    June 5, 2023 at 3:39 pm

    5 stars
    Great post on Tuna Carpaccio! Your presentation and attention to detail truly shine through in this dish. The thinly sliced tuna combined with the delicate flavors of the dressing create a delightful explosion of taste in every bite. The freshness of the ingredients is evident, and the overall balance of flavors is spot-on. Your expertise in creating this dish is truly commendable, and it’s evident that you have a deep understanding of the art of culinary. Keep up the fantastic work, and I look forward to trying more of your delicious creations in the future.

    Reply
  9. Andrea

    June 5, 2023 at 3:24 pm

    5 stars
    I’ve never had tuna this way. It sounds so flavorful and delicious. I can’t wait to try this recipe.

    Reply
  10. Beth

    June 5, 2023 at 2:31 pm

    5 stars
    This looks absolutely delicious. I adore tuna, and I make it every way I can. I’ve never had it like this before.

    Reply
5 from 10 votes

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Mahy PicHi, I'm Mahy, a recipe developer, food stylist, culinary instructor, photographer, wife and busy mom! Welcome to my blog!...Read More

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