Step 1

Place the tuna in the freezer for 30-60 minutes before starting to firm up the flesh and make it easier to slice.

Step 2

Use a very sharp knife to slice the tuna against the grain. Slice the tuna as thinly as you can, about 1/4 - 1/8 inch thick. Try to keep the slices as consistent as possible.

Step 3

Place a slice of tuna between two sheets of plastic wrap. Use a meat mallet or other flat surface to gently pound out the tuna so that it is paper thin and almost transparent. Be careful not to pound too hard or the tuna can tear - go slow and use caution. Repeat with all of the slices.

Step 4

Remove one piece of plastic wrap and use the palm of your hand to carefully place the tuna onto a plate, then peel off the other piece of plastic wrap. Arrange the tuna slices so that they cover the entire plate, overlapping slightly if needed. This recipe makes enough to cover 2 dinner plates or one extra large platter.

Step 5

In a medium bowl, toss the arugula with 1 teaspoon lemon juice, 1 tablespoon olive oil, salt and pepper.

Step 6

Sprinkle the tuna with diced shallots, capers, pine nuts, sea salt and black pepper, then drizzle tuna with remaining 2 tablespoons of lemon juice and plenty of extra virgin olive oil.

Step 7

Place a mound of arugula in the center, then serve immediately with extra lemon wedges if desired.