{"id":7177,"date":"2025-05-14T06:55:42","date_gmt":"2025-05-13T20:55:42","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7177"},"modified":"2025-05-14T07:03:58","modified_gmt":"2025-05-13T21:03:58","slug":"tuna-carpaccio-with-lemon","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/appetizers-and-snacks-recipes\/seafood-appetizers\/tuna-carpaccio-with-lemon\/","title":{"rendered":"Tuna Carpaccio with Lemon and Soy"},"content":{"rendered":"\n

This is a classic preparation for Raw Tuna that showcases the meaty and delicious flavors of this wonderful Fish. We have kept this recipe super-simple so it is easy to make at home by only using a handful of everyday ingredients. We dress the Tuna Carpaccio with Lemon and Soy for a bright and slightly salty seasoning that pairs wonderfully with the fatty Tuna. It\u2019s a dish that can be made any day or the week for lunch or a light appetizer and tastes phenomenal!

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Jump to Recipe<\/a><\/div>\n<\/div>\n\n\n\n

Get your hands on good quality, Sashimi Grade Tuna<\/h2>\n\n\n\n

The key to any dish is good quality ingredients, but that is so prominent when it comes to raw Fish. In fact, you need to ensure you are purchasing sashimi-grade Tuna before even attempting to make this dish. You could get sick if the Tuna is not readily available to be eaten raw

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I would always recommend you check before you purchase the Tuna to ensure it is Sashimi grade. If not sure, ask the fish monger who should steer you in the right direction. The good news is that this dish can be transferred to other raw fish preparations, so if the store doesn\u2019t have Tuna you can replace it with the likes of Salmon or Kingfish, and it\u2019ll turn out great

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\"Sashimi
Good quality Sashimi grade Tuna is going to make this dish so amazing<\/figcaption><\/figure>\n<\/div>\n\n\n

Ahi-Tuna is a great choice for Sashimi and is popular in loads of nice restaurants all over the world. You can use different cuts of Tuna too, from the leaner back and sides, to the famous Toro Tuna \u2013 the Fatty Belly. Toro can cost a lot of cash, however, so pick whatever is within your price range

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Preparing the Tuna<\/h2>\n\n\n\n

Other than finding the produce, the next most challenging part of preparing your Tuna Carpaccio with Lemon and Soy is slicing the Tuna. With such a simple dish, presentation is key to make this dish stand out. Nice, even cuts are what you are after, so a very sharp and heavy knife is the best choice

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Take your time with the cuts, and don\u2019t try to cut the fish too thin. Tuna can break up if it\u2019s cut wafer thin, so aim for cuts that are what you would typically see on a piece of Tuna Sushi. For the cutting motion, aim to cut through the entire fish in one slice. This will prevent any \u2018hacking\u2019 of the fish and will result in the smoothest, cleanest cut possible

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\"Slices
The key to a great Tuna Carpaccio with Lemon is making even, smooth cuts of the Tuna with a sharp knife<\/figcaption><\/figure>\n<\/div>\n\n\n

Cut your fish into uniform pieces and then set them aside. If you do hack up a few pieces that\u2019s totally ok. This isn\u2019t going to be served at a restaurant anyway and it\u2019s going to still taste great! What I like to do with the hacked pieces (and offcuts \/ trimmed pieces) is to cut them into a dice and serve them on the side. There’s\u2019 no point letting any of this delicious Tuna go to waste

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The simplest Sauce ever!<\/h2>\n\n\n\n

Once you\u2019ve sliced your Tuna you can creatively plate them however you choose. There\u2019s no right or wrong way to plate it, just have some fun laying them out on the plate. I prefer to not overlap them too much, that way this beautiful Sauce has a chance to evenly cover those beautiful slices of Fish

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The Sauce itself is simply a combination of Lemon Juice and Soy Sauce. There\u2019s no need for Salt as the Soy Sauce is already salty. As this is an appetizer you don\u2019t need a whole lot of sauce either, and the juice of \u00bd a Lemon will be more than enough

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Lemons don\u2019t always produce the same amount of juice every time, so get as much juice out of the \u00bd a Lemon as you can and strain it through a sieve to not only remove the seeds, but any of the fleshy bits that have broken off. You can eyeball how much Soy Sauce you need, working to about a 3:1 ratio of Lemon Juice to Soy Sauce

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Mix the sauce all together and give it a taste. It may taste a little too tart because of the Lemon ratio, but that\u2019s what we want. When it\u2019s paired with the rich fattiness of the Tuna the flavors will mellow out and contrast perfectly

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\"Slices
Keep the plating simple, and add a few delicious toppings such as Lemon Zest and Chili slices to make the plate look amazing<\/figcaption><\/figure>\n<\/div>\n\n\n

Finishing the dish for plating<\/h2>\n\n\n\n

All you need to do is pour over a few spoonful\u2019s of the wonderful sauce. You can either pour it on the side, or over the top of the Tuna. Bear in mind, however, that if you pour the sauce straight over the Tuna it will start to \u2018cook\u2019 it. So, the color of the Tuna will start to change almost immediately

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Finishing the dish, you can add some additional toppings for some extra color, flavor, and texture. You can do whatever you like here but try to avoid aggressive flavors that will completely overpower the dish. We added a few shavings of Lemon Zest to add more brightness to the dish. The whole thing is finished off with a few slices of Red Chili for some added kick

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The Chili is optional, but I would suggest exploring some kind of topping to add to the dish to give it a little bit more pop of color on the plate. I also suggest that you aim to plate the dish using a plate and not a bowl. We don\u2019t want to hide those beautiful slices of Tuna. A large plate with the Tuna nicely spread out will work perfectly for this amazing Tuna Carpaccio with Lemon and Soy dish

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\"Summer
Our Tuna Carpaccio with Lemon and Soy is the perfect light meal to enjoy during the Summertime<\/figcaption><\/figure>\n<\/div>\n\n\n

The perfect dish to enjoy during the warm weather<\/h2>\n\n\n\n

While you can enjoy fresh Seafood all year round, when it comes to Sashimi and Carpaccio there\u2019s nothing better than enjoying it during the warm weather. It is a light and refreshing bite of food that is surprisingly filling (due to the richness of the Tuna), making it perfect to enjoy during the warm months

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Any recipe that doesn\u2019t require using a heat source is always welcome during the Summer, making Tuna Carpaccio the ideal choice. No frying, baking, or roasting required, so your house will remain nice and cool as you prepare and enjoy this wonderful meal

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