Carpaccio di Tonno Recipe

Name: Carpaccio di Tonno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound sashimi grade tuna; 1 lemon, juiced; 1 orange, juiced; 1 tablespoon minced shallots or red onion; 1/2 lemon, juiced; Extra-virgin olive oil; Salt and freshly ground pepper; 1 bunch baby arugula, rinsed well; Sea salt from Trapani; Splash orange-flavored vin cotto

Servings: persons

1/2 pound sashimi grade tuna
1 lemon, juiced
1 orange, juiced
1 tablespoon minced shallots or red onion
1/2 lemon, juiced
Extra-virgin olive oil
Salt and freshly ground pepper
1 bunch baby arugula, rinsed well
Sea salt from Trapani
Splash orange-flavored vin cotto

1
Thinly slice the tuna and arrange in a shallow dish.
2
Pour the lemon juice and orange juice over it and let marinate at room temperature for 1 hour.
3
Place shallots in a small bowl and whisk in lemon juice and olive oil.
4
Season with salt and pepper.
5
Season arugula with salt and pepper.
6
Mound salad on a platter and arrange the slices of tuna around it.
7
Lightly season both the salad and the tuna with sea salt and add a splash of vin cotto.
8
Mangia.

kcal

Calories

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound sashimi grade tuna, 1 lemon, juiced, 1 orange, juiced, 1 tablespoon minced shallots or red onion, and more.

Yes, Carpaccio di Tonno falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carpaccio di Tonno

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