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There is something about Tuna Carpaccio that makes it impossible for me to stop at just one bite, especially this one with the yuzu scallion mayo that is to die for! Carpaccio is an Italian appetizer that takes a piece of meat or seafood and thinly slices it, then pounds it very thin and is served cold. I’ve taken that recipe and added a Japanese flair to it with my yuzu mayo on top of the tuna, and I love it!
Table of Contents
Why You’ll Love Tuna Carpaccio
Raw tuna pounded thin to make this amazing Tuna Carpaccio brings you the silkiest, buttery bite. The Yuzu Scallion Mayo is bright and citrusy. I always like a little crunch, and the fried scallions don’t disappoint! All of this on top of a piece of ciabatta that has been toasted in olive oil – it is just the perfect bite!
Prep Like a Pro
Want to make this Tuna Carpaccio come together super smoothly? Make sure everything is gathered and prepped!
Gather
- Olive Oil
- Rice Vinegar: 1½ tbsp
- Agave Syrup: 1 tbsp
- White Miso: 1½ tsp
- Yuzu 1 tbsp
- Japanese Mayo: ⅓ cup
- Salt
- Sushi-Grade Tuna: Keep this in the fridge till ready to use
Chop
- Scallions: 5, roughly chopped
- Shallots: 2, thinly shaved with a mandoline perferably
- Chives: 2 tbsp, chopped
- Serrano Pepper: 1, thinly sliced
- Lemon: Zest + a few slices
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🔥Chef Nadia’s Tip🔥
- ALWAYS get sushi-grade tuna – If you can’t find it near you, you can always find it at places like Catalina Offshore Products, Yama Seafood or Riviera Seafood Club.
- Chill your tuna before slicing. This will make it easier to get nice clean cuts since you are slicing your tuna pretty thin.
Substitutions
- Tuna Swap → If you would prefer your appetizer to be a different seafood, you can use sushi-grade ahi tuna, salmon, yellowtail, or even scallops for this recipe instead.
- Serranos → You can top your tuna carpaccio with jalapeños if you would prefer. If you don’t want the spice, use Fresno, make sure to remove all the seeds, or you can even omit the peppers completely.
- Japanese Mayo → Feel free to use regular mayonnaise as opposed to Kewpie mayo. If you want to try making your own Japanese mayo (Kewpie mayo) for these long fries, try adding a splash of rice vinegar and a pinch of sugar to regular mayo.
The Perfect Pairings
This Tuna Carpaccio appetizer is an Italian/Japanese fusion, but we are going to stick with the Japanese side for our dinner. A fresh Cucumbertini is a great choice for your cocktail. As your main, Crispy Chicken Thighs with a Crispy Shiitake Salad. Lastly, a light Passion Fruit Panna Cotta is just what you need!
Tuna Carpaccio: Questions Answered
Carpaccio is an Italian appetizer that takes a piece of meat or seafood, thinly slices it, then pounds it very thin and that you serve cold. For this carpaccio recipe I’m going the seafood route and using tuna, but then adding a Japanese flare with the yuzu mayo!
Locally, I get it at AJ’s. I also order it online sometimes at places like Catalina Offshore Products or Riviera Seafood Club. Lately, I’m obsessed with ordering it from Yama Seafood.
Parts of it you can. Fry your shallots a day ahead and store them in the fridge. The yuzu scallion mayo can be made 2 days ahead and stored in the fridge. You can prep your lemon zest and pepper a few hours ahead. Wait to slice the tuna right before though. If you don’t, it will start to discolor and lose the silky texture after about 30 minutes out of the fridge and after a few hours in the fridge.
Tuna Carpaccio with Yuzu Mayo
Equipment
- Skillet
- Mandoline Slicer, of knife
- small saucepan
- plastic wrap
Ingredients
- 1 drizzle olive oil
- 5 scallions, roughly chopped
- 1½ tbsp rice vinegar
- 1 tbsp agave syrup
- 2 shallots, thinly shaved
- 2 tbsp chives
- 1½ tsp white miso
- 1 tbsp yuzu, + more to taste
- ⅓ cup Japanese mayo
- salt, to taste
- 6-8 oz sushi-grade bluefin tuna, you can swap for ahi
- olive oil, for topping
- 1 pinch flaky salt, for topping
- 1 serrano pepper, thinly sliced, for topping
- 1 lemon, zest and a couple of slices, for topping
Instructions
- Preheat a pan on medium-high for 3 minutes. Add a drizzle of olive oil and your scallions. Char them on medium-high for 3-4 minutes, making sure they don’t burn. Turn heat off and add rice vinegar and agave. Let this sit for 10 minutes.
- To a small saucepan, add shallots and coat in oil. Turn heat to medium-high for 2 minutes and then reduce to medium-low. Fry until lightly golden, remove with a spider ladle and set aside.
- Yuzu Scallion Mayo: In a container add the charred scallions, chives, miso, yuzu and mayo and use immersion blender to blend till smooth. Taste and add salt or more yuzu as needed.
- Slice your tuna and press into 2 pieces. Place plastic wrap on the cutting board and then lay out your sliced tuna with a little space between each one (see video). Cover the top with plastic wrap and, using the back of a pan or a measuring cup, smash/press until pretty thin. Remove the top plastic wrap. Then take your serving plate and put it on top the tuna and flip it so that it is now on the plate with the bottom plastic wrap on top. Carefully remove the plastic wrap.
- Drizzle the top with the yuzu scallion mayo and olive oil. Sprinkle with flaky salt and crispy shallots. Top with the sliced serranos and lemon zest.
- Serve alongside toasted brioche and lemon slices. Enjoy.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow… this is my new favorite dish and I’m really considering making it this weekend for a potluck. The video is helpful and yuzu scallion Mayo is soo good. After making the Mayo, it’s so easy to assemble. Thanks and love to see more dishes.
Annie this is awesome! It turned out great! Thank you so much for the picture too. I love seeing how it turns out.