📝 About This Recipe
This elegant appetizer celebrates the pristine beauty of sashimi-grade tuna, sliced into translucent ribbons that melt on the tongue. Inspired by the coastal flavors of the Italian Riviera, the dish balances the rich, buttery profile of oily tuna with a bright citrus vinaigrette and the salty punch of Mediterranean capers. It is a sophisticated, no-cook masterpiece that relies on the harmony of high-quality ingredients and precise knife work.
🥗 Ingredients
The Fish
- 12 ounces Sashimi-grade Ahi (Yellowfin) or Bluefin Tuna (center-cut loin, chilled very cold)
Citrus Vinaigrette
- 4 tablespoons Extra Virgin Olive Oil (use a high-quality, fruity cold-pressed oil)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lime Juice (freshly squeezed)
- 1 small Shallot (minced into a fine paste)
- 1/2 teaspoon Dijon Mustard (for emulsification)
- 1/4 teaspoon Honey (to balance acidity)
Garnish and Texture
- 8-10 pieces Caper Berries (halved lengthwise)
- 2 tablespoons Pine Nuts (lightly toasted until golden)
- 1/2 cup Baby Arugula (for a peppery bite)
- 2 pieces Radishes (shaved paper-thin on a mandoline)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 pinch Maldon Sea Salt (flaky texture is essential)
- 1/2 teaspoon Pink Peppercorns (lightly crushed)
👨🍳 Instructions
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1
Place the tuna loin in the freezer for 15-20 minutes before starting. This firms up the proteins, making it significantly easier to achieve paper-thin slices without tearing the delicate flesh.
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2
While the tuna chills, prepare the vinaigrette by whisking together the lemon juice, lime juice, minced shallot, Dijon mustard, and honey in a small ceramic bowl.
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3
Slowly drizzle the extra virgin olive oil into the citrus mixture while whisking constantly until the dressing is beautifully emulsified and thick. Set aside at room temperature.
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4
In a dry pan over medium-low heat, toast the pine nuts for 3-4 minutes, shaking the pan frequently until they are fragrant and golden brown. Immediately remove from the pan to prevent burning.
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5
Remove the tuna from the freezer. Using a very sharp chef's knife or a yanagiba (sushi knife), slice the tuna against the grain into slices approximately 1/8th of an inch thick.
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6
If you desire even thinner slices, place the tuna pieces between two sheets of plastic wrap and gently flatten them with the side of a meat mallet or the bottom of a heavy glass.
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7
Arrange the tuna slices on a chilled large platter or individual plates, overlapping them slightly in a circular or shingled pattern.
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8
Lightly season the raw tuna directly with a tiny pinch of Maldon sea salt and the crushed pink peppercorns.
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9
Scatter the shaved radishes and halved caper berries evenly over the fish to provide pops of color and briny contrast.
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10
Drizzle the citrus vinaigrette generously over the tuna, ensuring every slice gets a bit of the dressing.
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11
Garnish with the toasted pine nuts, snipped chives, and a few leaves of baby arugula in the center for height.
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12
Serve immediately while the tuna is still cool to the touch. The acid in the dressing will begin to 'cook' the fish if left to sit too long.
💡 Chef's Tips
Always source 'sashimi-grade' fish from a reputable fishmonger to ensure it is safe for raw consumption. Keep your plates in the refrigerator for 30 minutes before serving to keep the dish refreshing. When slicing, use one long pulling motion rather than a sawing motion to keep the edges of the fish clean and smooth. Do not over-dress the fish; the vinaigrette should enhance the tuna, not drown its natural flavor. If you cannot find pine nuts, slivered toasted almonds make an excellent crunchy substitute.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Vermentino or a dry Riesling. Serve with warm, crusty ciabatta or sourdough crostini rubbed with a garlic clove. A side of chilled cucumber and dill salad complements the richness of the oily fish. For a luxury touch, add a few dots of truffle oil or a small spoonful of caviar on top. Follow this appetizer with a light pasta dish like Linguine al Limone.