If you're craving a dish that’s equal parts elegance and bold Mediterranean flavor, this smoked tuna carpaccio is your answer. Delicate slices of smoked tuna are paired with a silky avocado purée, the tang of pickled vegetables, a fiery touch of Calabrian chili, and the briny pop of caviar. Perfect as a refined appetizer or a light summer dish, this recipe is a celebration of contrast: smoky, creamy, spicy, and fresh, all on one beautiful plate.
Difficulty : easy
Prep time : 20 minutes
Cook time : none!
Doses for : 4 people
INGREDIENTS2 lbs smoked tuna, thinly sliced
Juice of 1 lime
1 ripe avocado
1 tbsp finely diced pickles
Caviar (for garnish)
3 tbsp rosé wine vinegar
1 tsp Dijon mustard
1 small garlic clove, finely grated or minced
1/2 tsp honey
Black pepper
1. In a small bowl, whisk together the rosé wine vinegar, Dijon mustard, garlic, and honey. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and black pepper to taste.
2. In another bowl, mash the ripe avocado with the juice of 1 lime, a drizzle of olive oil, salt, and black pepper until smooth. For an ultra-smooth texture, press through a fine sieve.
3. Lay the slices of smoked tuna carpaccio on a large, chilled platter or individual plates.
4. Spoon or swipe a layer of avocado purée alongside or under the tuna.
5. Sprinkle the finely diced pickles over the tuna for brightness and crunch.
6. Add small dabs of Calabrian chili to your desired spice level.
7. Drizzle lightly with the red wine vinaigrette.
8. Top with small spoonfuls of caviar.
9. Finish with a pinch of salt and a touch of black pepper and a drizzle of lemon infused EVOO
10. Buon Appetito!
