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.


Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.