Carpaccio is very thinly sliced or pounded raw fish that is served chilled. It is a low-lift, elegant way to start a meal and one that can be done in advance. When ready to serve, dress it with a simple citrus dressing and aromatics and serve some grissini (thin breadsticks) alongside. Delicioso!
- 1 portion albacore tuna (about 12 ounces), partially thawed
- 1 lemon
- 1 lime
- 1 ruby red grapefruit
- ¼ cup extra virgin olive oil
- 3 tablespoons finely chopped shallot
- 2 teaspoons finely chopped red chile or a pinch of crushed red pepper flakes
- ¼ cup chopped fresh parsley
- Coarse sea salt
- Grissini breadsticks for serving
Slice the Tuna
Pat the tuna dry with paper towels. Using a very sharp, thin-bladed knife, cut the tuna into ⅛ -inch slices. Arrange the slices in a single layer on small plates or a platter. (Any thick slices can be lightly pounded between 2 sheets of plastic wrap if desired.) Refrigerate until ready to serve.
SEGMENT THE CITRUS
Using a sharp knife and following the natural curve of the fruit from top to bottom, slice off the outer skin of the lemon, lime, and grapefruit, removing all of the bitter white pith. Working over a bowl, cut between the citrus membranes and release the segments into a bowl. (Alternatively, cut the citrus crosswise into thin quarter moons).
MAKE THE DRESSING
Squeeze the membranes into a small bowl to extract the juice. Gently stir the oil, shallot, and chile into the bowl.
Spoon the dressing over the fish and garnish with the citrus segments. Sprinkle with the parsley and coarse sea salt, and serve right away.
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Pair it Up
A minerally white wine from the Mediterranean will be a winner. Seek anything fresh and dry from Greece or Italy, or a citrus-forward sauvignon blanc from New Zealand to echo the grapefruit.
Level it Up
Make this dish year-round by swapping the grapefruit with whatever ripe fruit that’s in season. Plums or nectarines are perfect summertime options. Avocado, radishes, or sweet peppers are great any time of year. Feel free to experiment with the herbs as well. Any tender leafy herb such as basil, tarragon, mint, chervil, or cilantro is a great option.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.