Ahi Tuna Carpaccio with Lemon, Capers & Radish
Ahi Tuna Carpaccio with Lemon and Capers
Carpaccio uses thin slices of raw yellowfin tuna with a light dressing and crisp garnish. This recipe makes four small appetizer plates, each with about 2 oz fish. Allow about 20 minutes with prepared, chilled fish; thawing takes additional time.
Choose and Handle the Fish
For raw preparation, confirm the specific fish's intended use and handling with the supplier. A “sushi-grade” label or freezing alone does not guarantee safety. Freezing does not kill all harmful germs. Pregnant people, children, older adults and people with weakened immune systems should avoid raw or undercooked seafood. See FDA seafood guidance.
Yellowfin Saku Blocks provide a regular shape for slicing. The 5 lb and 10 lb options are total order weights; this recipe needs 8 oz prepared fish. Follow package directions for thawing and opening or removing wrapping. Read the tuna storage guide before preparation.
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Ingredients for Four Small Plates
- 8 oz prepared yellowfin tuna suitable for the intended raw use
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers, rinsed and drained
- ¼ cup thinly sliced radishes
- ¼ cup washed arugula
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
Slice, Dress and Serve
- Chill the serving plates and prepare garnishes on a clean board. Keep fish refrigerated until needed.
- Pat the tuna dry and identify the grain. Use a sharp knife and smooth drawing cuts across the grain to make thin, even slices. Aim for about 1–2 mm if the cut allows; a clean, slightly thicker slice is better than a torn one.
- Arrange the slices in a single layer, with slight overlap, dividing the fish between four plates.
- Drizzle with olive oil and lemon juice just before serving. Add capers, radishes and arugula, then season lightly. Capers already contribute salt.
- Serve promptly and keep unused fish chilled. Lemon changes the surface texture; it does not cook the fish with heat or make raw fish safe.
Slicing and Topping Options
Chilled fish is easier to control than soft, warm fish. A brief freezer firming step is optional if needed for slicing, not a safety treatment or a required fixed 15-minute process. Do not force a knife through fish frozen solid.
Try thin red onion, a little shaved Parmesan or a few drops of truffle oil. For a citrus-soy variation, use a little ponzu instead of the lemon dressing and reduce added salt. Check sauce and topping labels for allergens.
Preparation Ahead and Cooked Alternative
Prepare garnishes and dressing ahead, then slice and assemble close to serving. Keep perishable ingredients refrigerated; dressing the fish does not start a new storage window.
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For a cooked appetizer, use the same lemon-caper topping with tuna cooked to 145°F internally. The texture will differ from raw carpaccio. Follow the ahi cooking guide.
Compare this thin-sliced preparation with diced ahi tartare, review the sashimi slicing guide, or browse the Tuna Collection.
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