Carpaccio of Tuna with Seared Tuna Cube and Tuna Tartar

Carpaccio of Tuna with Seared Tuna Cube and Tuna Tartar
4 servings

Recipe Courtesy Michael Bonacini, Cook Like a Chef.



Tuna Carpacchio

tuna (130 g)
tsp of cracked black pepper (5 ml)
tsp of finely chopped parsley (5 ml)

Tartar of Tuna

yellowfin tuna (130 g)
medium shallot, very finely diced
tsp of freshly chopped herbs, mint, coriander, parsley
splash of extra virgin olive oil
squeeze of lemon juice
1 2
inch piece of ginger, grated and squeezed to remove the juice
salt and pepper
cucumber, finely shredded on Japanese mandolin
avocado, finely diced
mango, finely diced
splash of Tabasco

Seared Tuna Cube

cubes of tuna (each cube about 2-ounces/60 grams)
tsp of cornmeal (5 ml)
tsp of poppy seeds (5 ml)
tsp of cracked black pepper (5 ml)
tsp of salt (1 ml)
splash of vegetable oil

Blood Orange Salad

blood oranges, peeled, pits removed and segmented
splash of extra virgin olive oil
salt and freshly ground pepper
bunch of chives, chopped
cup of picked watercress, frisee or arugula (125 ml)


chilled plates, for serving
extra virgin olive oil, for drizzling
chives or other herbs, for garnishing
freshly cracked black pepper, for garnishing
vegetable chips, optional, for garnishing


Step 1

Trim the piece of tuna slightly so it is shaped liked a cylinder, (rolling it will also shape it). Roll in the black pepper and chopped parsley mixture. Wrap tightly in plastic wrap, rolling into a round shape and twisting ends of plastic wrap tightly to keep round shape. Refrigerate for at least 1 hour before slicing.

Step 2

Using a very sharp knife, finely dice the tuna, making clean cuts. Place into a bowl. Add the finely diced shallots, chopped herbs, splash of olive oil, squeeze of lemon juice, squeeze of ginger juice and season with salt and pepper. Mix well but do not overwork. Cover and refrigerate.

Step 3

Toss the avocado and mango into a small mixing bowl, add a squeeze of lemon juice and a splash of olive oil and chill in refrigerator until serving.

Step 4

Chill shredded cucumber until serving.

Step 5

Combine cornmeal, poppy seed, peppercorn and salt together in a small bowl. Roll tuna cubes in cornmeal mixture on all sides.

Step 6

Add a splash of vegetable oil to a cast iron fry pan over high heat. As soon as the pan starts to smoke, add the tuna cubes and sear evenly on all sides. The cubes should take on a dark, slightly charred-look to them. Do not overcook the tuna or it will be dry. It should take no more than 10 seconds per side. Remove from pan and cool immediately.

Step 7

Add blood orange segments to bowl. Add a drizzle of olive oil. Season with a little salt and freshly ground pepper. Add the chopped chives, picked salad greens. Toss very gently.

Step 8

Unwrap chilled tuna cylinder. Slice thinly. Arrange 3 to 5 slices of tuna carpaccio on each chilled plate.

Step 9

Place a small ring form (about 1½-inches in diameter) on the plate next to the tuna carpaccio. Add a small amount of the finely shredded cucumber, followed by a thicker layer of the avocado and mango. Top it off with a layer of tuna tartar. Gently remove the ring form to reveal a tower of tuna carpaccio. Repeat for each plate.

Step 10

Cut each cube of seared tuna on the bias (revealing the sushi grade tuna centre). Place next to the tuna carpaccio on each plate.

Step 11

Add the blood orange salad to each plate.

Step 12

Drizzle the carpaccio, seared tuna and tartar with a little extra virgin olive oil.

Step 13

Garnish each plate with picked chives or other herbs of your choice, a twist of cracked pepper, and a few vegetable chips, if desired.

Step 14

This dish makes an elegant, yet not too difficult, dish to prepare for a special occasion. You may wish to substitute the tuna tartar with a shucked oyster or you may wish to incorporate a small smoked fish salad, or this dish works well with fresh Atlantic salmon.

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