Yellowfin Tuna Carpaccio-James Kidman Recipe

Cooking Directions

• STEP 1.Start by freezing the yellowfin tuna for about 1 hour to make it easier to slice thinly.
• STEP 2.In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the citrus dressing.
• STEP 3.Remove the tuna from the freezer and slice it thinly using a sharp knife. Arrange the slices on a serving platter.
• STEP 4.Drizzle the citrus dressing over the tuna slices, making sure to coat each slice evenly.
• STEP 5.Sprinkle the capers, red onion, and fresh herbs over the tuna carpaccio.
• STEP 6.Cover the platter with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
• STEP 7.Serve the yellowfin tuna carpaccio chilled, garnished with additional fresh herbs and a squeeze of lemon juice.

Cooking Tips

• Make sure to use fresh, high-quality yellowfin tuna for the best flavor and texture.
• Freezing the tuna slightly before slicing makes it easier to achieve thin, even slices.
• Feel free to customize the garnishes based on your preferences. You can add sliced radishes, microgreens, or even a drizzle of balsamic glaze.

Storage and Serving

• Yellowfin tuna carpaccio is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 1 day.
• To serve, simply remove the carpaccio from the refrigerator and let it come to room temperature for a few minutes before enjoying.
• Pair this dish with a crisp white wine or a light and refreshing cocktail for a complete dining experience.