Tuna Carpaccio


8 oz of tuna steak, sliced in half on the parallel
2 egg yolks
2 tsp lemon juice
1 tsp each of fresh, basil, tarragon and parsley
1/2 tsp minced ginger
1/2 tsp minced garlic
10 capers
2 tbs extra virgin olive oil
lemon wedges for squeezing
1 hard boiled egg, minced finely
The key to this recipe is to use the freshest sushi grade tuna available.


  • Cut the tuna steak in half on the parallel.
  • You will will have 2 pieces.
  • Place each piece  between plastic wrap and pound with a mallet or pan until very thin. Take care not to break tuna.
  • Add tuna slices (4) between four attractive chilled plates.
  • Whisk together egg yolks and lemon juice.
  • Stir in fresh herbs, ginger, garlic and olive oil.
  • Cover each slice of tuna with about 1 tbs of the sauce,
  • Garnish the plates with lemon wedges and capers, and minced hard boiled egg if desired.





15 min


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