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Tuna Carpaccio with Basil Oil, Lemon and Caper Berries

Delicate thinly sliced tuna dressed with basil oil, lemon and caper berries for a bright, elegant starter.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 600 g whole tuna fillet
  • caper berries halved
  • 2-3 lemons for juice
  • homemade pesto a few tablespoons
  • 50 g arugula leaves
  • extra-virgin olive oil to loosen pesto and dress arugula
  • sea salt flakes to taste
  • black pepper freshly ground, to taste

Instructions

  • Trim the tuna: remove any tendon and bloodline and smooth the loin so it is straight.
  • Freeze the tuna loin for about 30 minutes to firm it, which makes it easier to slice thinly.
  • Sharpen your thin-bladed knife while the tuna chills.
  • Make the basil oil: place a few tablespoons of pesto in a mixing bowl and whisk in enough extra-virgin olive oil to reach a pourable, bright-green consistency.
  • Cut the caper berries in half lengthwise from the stem down and set aside.
  • Arrange your serving plates near your work area so you can transfer slices directly to the plates.
  • Remove the tuna from the freezer and, holding your knife at a slight angle, slice the loin very thinly across the grain. Lay the slices in a single layer on each plate.
  • Toss the arugula with a little lemon juice, a drizzle of olive oil and salt and freshly ground black pepper; set aside.
  • Place a few halved caper berries on each plate and drizzle the basil oil artfully over the tuna slices.
  • Squeeze a little lemon juice over the fish, season with a small pinch of sea salt flakes and freshly ground black pepper.
  • Top the center of each plate with a small handful of the dressed arugula and serve immediately.

Equipment

  • sharp thin-bladed knife
  • freezer or freezer-safe surface
  • Mixing Bowl
  • Serving plates
  • Cutting Board

Notes

  • Use a very sharp, thin-bladed knife for the cleanest slices.
  • Chilling the tuna for about 30 minutes firms it for slicing.
  • Pesto thinned with olive oil creates a bright basil oil for drizzling.
  • Halve caper berries for ease of eating and presentation.
  • Season lightly with salt and freshly ground pepper to let the tuna shine.