tuna crudo

"Apervito on the Amalfi is all about fresh produce from the Med- tuna and ripe tomatoes are a favourite pairing" - Phoebe Wood.

Amalfi Tuna Crudo With Artichoke And Tomatoes Recipe

marinated artichokes, drained

(150 grams) whole-egg mayonnaise

lemon juice

Dijon mustard (we used Woolworths Macro)

skinless sashimi-grade tuna, pin-boned, cut into 1cm pieces

tbs extra virgin olive oil,

ripe mixed heirloom

Baby basil leaves (substitute basil leaves), to serve

Amalfi tuna crudo with artichoke and tomatoes recipe

This authentic recipe for tuna carpaccio is as visually stunning as it is delicious and takes just 20 minutes to make. It's topped with with coarse sea salt, buttery pine nuts, tangy capers and a mound of peppery arugula dressed simply with lemon and extra virgin olive oil to really highlight the delicate flavor of raw tuna.

Classic Tuna Carpaccio with Arugula, Capers and Pine Nuts

tuna

baby arugula

lemon juice, divided

extra virgin olive oil

Coarse sea salt,

black pepper,

shallot,

capers,

pine nuts,

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

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.

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.

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.

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

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.

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

I used a frozen tuna steak and it turned out great! Pounding it out makes a big difference.

Absolutely fantastic!
I substituted black sesame seeds for pine nuts (that's what I had on hand) and I gave a little drizzle of balsamic vinegar on the top as well (just because).
Thank you so much!

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Top 2 tuna crudo recipes from across the web

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Amalfi Tuna Crudo With Artichoke An...

Classic Tuna Carpaccio with Arugula...

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