It’s time for another recipe from my sustainable seafood cooking class experience! After king salmon, it’s time for tuna, which is probably my favorite fish ever. Yellowfin tuna, or ahi, is a more responsible variety to chose than bluefin, which is severely overfished. Speaking of tidbits I learned in class, did you know that the really red color of tuna simply is a sign that the filets were gassed to preserve the blood line color? I wasn’t too happy to hear it, either.
Ingredients:
- 8 ounces fresh sashimi-grade yellowfin tuna loin (since this carpaccio is very rare, you want to use really good quality fish)
- 1/4 tsp sea salt
- 1 tbsp fresh coarsely ground black pepper
- 2 tbsp canola oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 cup extra-virgin olive oil
- salt and pepper to taste
- 2 cups arugula
- 2 tbsp diced shallots
- 1tbsp capers
- crackers (e.g. sesame crisps)
Steps:
1. Sprinkle tuna with salt. Grind pepper and spread on a plate, then roll the tuna in the pepper to coat evenly.
2. Heat a small non-stick pan over high heat with the canola oil (did you know that olive oil has a smoking point of 290F, which is too low to sear? If you sue olive oil for searing you’re just adding gasoline to your food!), then sear the tuna at 360F on 4 sides for 10 to 20 seconds (should still be very rare inside).
3. Remove tuna from pan and let cool. Freeze for ~ 1 hour. Meanwhile cut arugula into strips. Whisk together lemon juice and zest, then slowly ad the oil while whisking vigorously to emulsify. Add salt and pepper to taste and stir in shallots.
4. Remove tuna from freezer and cut into very thin slices using a very sharp knife. Serve on crackers with arugula tossed in the dressing and topped with capers.
We don’t get much variety of tunas over here and there can be quite pricey. I too love tuna besides the salmon. Lovely outcome from the tuna with the rest of the ingredients and all the more, the serving with the greens.
The price is very high over here, too, but I am too much in love with it to never enjoy tuna.
Thank you!
Actually, I love all sorts of fish – with very few exceptions.
Same here
You blogged this just for my benefit…I just know it.
Of course. I cater to you
OMG I have to try these
Enjoy!
Yummy, wish I had some of that now. The fish is cooked perfectly!
Thank you! It was a dream come true
I wish tuna were less expensive, though!
What a cool dish! I JUST tried seared tuna this weekend at the Food & Wine Festival and absolutely loved it. Now I need to brave cooking it at home.
I did know about the olive oil and the smoke point. I typically use a grape seed oil with I need a sub, but I bet this could be awesome with avocado oil too!
It’s really not as difficult as one may think, the important part is a high enough temperature to sear, which will prevent overcooking.
Avocado oil sounds like an amazing idea!
What a fabulous recipe, this looks absolutely delicious!
Thank you so much!
The dish sounds lovely. I made almost sashimi like tuna carpaccio when I can get the right fish, it’s such a beautiful texture and flavor. Everyone needs more consciously obtained sustainable fish in their diet… Yum
Agreed! nothing beats it
I love tuna! Well I love most all fish to be honest and living in Seattle certainly helps me get it fresh when I want it. This dish looks perfect to eat on a hot day… minimal cooking is a big win.
I bet! Lucky you.
Agreed!
I have never had any kind of carpaccio… although I have seen in on the Food Network before. This looks great!
Oh it’s a lovely thing, no matter what the protein
I like the black pepper on top of the fish. A good dish, indeed.
Thank you!
Tuna is my absolute favorite fish. This dish looks like something I would enjoy so very much.
Mine too, hands down. I am glad you like it!
you cooked your tuna perfectly, looks fantastic and with your arugula salad yum! What a bummer that the fish is gassed to preserve the bloodline dang hate that.
Thank you!
Agreed, I learned a lot of things about fish I almost wish I hadn’t…
YUM, rare tuna is one of my favorite treats of all!!! Beautifully done, Kiri!
Same here!
That looks incredibly tasty! Theresa
Oh, it was
Thanks!
Wow that tuna looks perfect! Great job cooking it!
Thank you so much!
That sliced tuna looks simply perfect.
Didn’t know about the gas, interesting…
LL
It was an eye-opener to me, too. I’d always assumed it doesn’t get better than EVOO.
You’re killing me:) My mouth won’t stop watering at your scrumptious recipe and photos. Now I only wish I could get that kind of tuna here.
Thanks for being a part of May’s YBR
Thank you!
I know it’s tough in Europe…
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