Tuna Carpaccio

Tuna Carpaccio Recipe

Hello! We are going to prepare a tuna carpaccio, a dish that stands out for its freshness and elegance in every slice. This dish combines the smooth texture of fresh tuna with an Asian sauce and a crunchy touch of quinoa, creating a perfect balance that will delight your guests. Ideal for those looking for a light and flavorful appetizer.

Preparation time

Tuna carpaccio is quick and easy to make, ideal for those with little time but who want to impress.

• Preparation: 20 minutes
• Cooking: 20 minutes (for the crispy quinoa)
• Total: 40 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the carpaccio and topping

• 200 grs of fresh tuna (semi-frozen to facilitate slicing)
• 1 cucumber (ideal Alaska cucumber)
• 1 mango (optional)
• 100 grs of quinoa
• Olive oil for the quinoa

For the Asian sauce

• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey (can be maple or honey)
• Juice of 1 lemon
• 1 teaspoon ginger powder

If you don't have quinoa, you can substitute it with toasted sliced pistachios or almonds, which provide the same crunchy touch.

Utensils we will use

• Cutting board and sharp knife for slicing the tuna into thin slices
• Baking tray for the quinoa
• Colander for washing the quinoa
• Bowl for mixing sauce and vegetables
• Measuring spoons
• Plastic wrap to facilitate slicing the tuna (optional)
• Plate or platter for serving the carpaccio

Preparation

1. Prepare the crispy quinoa

1. Wash the quinoa: Rinse the quinoa with cold water in the colander to remove saponins, which can bitter the taste.
2. Cook the quinoa: Cook the quinoa according to package instructions until tender.
3. Add oil: Add a drizzle of olive oil to the cooked quinoa and mix well so that it becomes crispy later.
4. Bake: Spread the quinoa on a baking sheet and bake at medium temperature for 15 to 20 minutes until it turns a slightly golden color and a crispy texture.

2. Prepare the mango and cucumber topping

1. Wash and peel: Wash the cucumber well and, if you prefer, peel it; Alaska cucumbers have thin skin, so you can leave it on.
2. Cut into small cubes: Cut both the cucumber and the mango (if you decide to use it) into small cubes of approximately 1 cm so that they integrate well with the tuna.
3. Mix and set aside: Combine the cucumber and mango in a bowl and set aside to assemble on top of the carpaccio.

3. Prepare the Asian sauce

1. Combine ingredients: In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of honey, 1 teaspoon of ginger powder, and the juice of 1 lemon.
2. Mix well: Stir until the honey is completely dissolved and the sauce is homogeneous.

4. Slice the tuna for the carpaccio

1. Semi-freeze the tuna: To facilitate cutting, place the tuna in the freezer for 15 to 20 minutes until it is firm, but not completely frozen.
2. Use a sharp knife: With a good knife, cut thin slices of tuna, approximately 2 mm thick.
3. Place on the plate: Arrange the tuna slices neatly on a large plate or a wide platter.

5. Final assembly

1. Add topping: Distribute the cucumber and mango topping evenly over the tuna slices.
2. Drizzle sauce: Pour the Asian sauce over the carpaccio, making sure to cover all slices well.
3. Garnish with quinoa: Finally, sprinkle the crispy quinoa on top to add texture and flavor.

To finish and serve

Before serving, adjust the seasoning if you think it needs more lemon or soy sauce. You can accompany it with toasted bread or crackers to balance the freshness of the tuna with a bit of warm crunch. This dish should be served fresh and can be an ideal appetizer for sophisticated dinners and gourmet gatherings, standing out on any table with its elegant presentation.

Nutritional Information

• Calories: 220 kcal per serving
• Proteins: 30 g
• Fats: 8 g
• Carbohydrates: 12 g
• Fiber: 3 g

Estimated values per serving. Quinoa provides fiber and complex carbohydrates, while tuna is an excellent source of lean protein, ideal for balanced meals.

5 keys for perfect tuna carpaccio

• Use fresh, quality tuna: It's the base of the dish, look in specialized fish markets or fish and seafood select ones that guarantee freshness and flavor.
• Slice semi-frozen tuna: This makes it easier to get thin, uniform slices without them falling apart.
• Balance the sauce's acidity: The lime or lemon should be balanced with the sweetness of the honey to enhance the flavor without overpowering the tuna.
• Prepare the crispy quinoa just before: To preserve its crispy texture, bake and use at the time of assembly.
• Don't omit the cucumber and mango topping: It adds a fresh and juicy touch that combines with the texture of the tuna and quinoa.

When is it ideal to enjoy it?

This tuna carpaccio is perfect for special occasions where you want to surprise with a sophisticated and light dish. It works excellently as an appetizer for family dinners, celebrations, and events with friends. It is also ideal in warm seasons like spring and summer due to its freshness. With this dish, you unlock a modern and healthy culinary experience that stands out on any menu.

Comparison with similar fine seafood recipes

Share your experience

Cooking is for experimenting and sharing. Leave your comment and tell us how this tuna carpaccio turned out for you, if you made any variations or how you accompanied it! That personal touch is what makes each dish special.

Culinary glossary of terms used in the recipe

• Carpaccio: Dish consisting of very thin slices of raw meat or fish.
• Crispy quinoa: Quinoa cooked and then baked to give it a crispy texture.
• Soy sauce: Fermented salty condiment based on soy, frequently used in Asian cuisine.
• Sesame oil: Oil with intense flavor made from toasted sesame seeds, used for flavoring.
• Semi-frozen: State of food to facilitate cutting, not completely frozen but firm.
• Ginger powder: Dry ground spice, with characteristic spicy aroma and flavor.