How to Make Tuna Carpaccio

Serving tuna in a carpaccio style is a great way to experience the texture and flavor of the fish. Most tuna carpaccio recipes call for the raw fish to be marinated in lemon juice, however this is a bit different in that limes are used.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 pound of fresh tuna
• 5 limes
• 2 tbsp. of capers
• 4 tbsp. of olive oil
• 1/4 cup of chopped sweet onion

1. Go to your local fish market, and ask for a 1 pound block of fresh tuna.
2. Upon arriving home, trim any skin off of the outside of the block of tuna.
3. Slice the entire block of tuna into thin strips. Do your best to cut them all the same width so that they marinate evenly.
4. Cut the limes into halves and juice them into a large bowl. Take care to make sure that no seeds end up in the juice.
5. Add the olive oil, capers and chopped onion to the lime juice. Lightly stir the ingredients to mix the flavors.
6. Place the strips of tuna into a rectangular container, and pour the lime juice mixture over it. Make sure that all of the tuna strips are entirely covered, and place the container into the refrigerator.
7. Allow the tuna carpaccio to chill in the refrigerator for 30 minutes to 1 hour. At this point, it will have turned color from a dark red to gray. The tuna has been "cooked" by the lime juice, and is now ready to serve.

Tips & Warnings

• Make sure that you get a fresh piece of tuna. Never use a piece that has been previously frozen.