Tuna Carpaccio with Sesame Lime Dressing

  • serves 4
Christine Cushing
Christine Cushing


93 Ratings
Directions for: Tuna Carpaccio with Sesame Lime Dressing


Tuna Carpaccio

8 oz yellow fin tuna, in one piece, trimmed (250 g)

1 tsp of cracked black pepper (5 ml)

Sesame Lime Dressing

1 scallion, finely chopped

juice of 1/2 lemon

grated zest of 1 lime

1 Tbsp tamari (15 ml)

1 tsp sesame oil (5 ml)

1 Tbsp toasted black sesame seeds (15 ml)


4 chilled plates, for serving

fresh cilantro sprigs for garnishing

sea salt and freshly cracked black pepper, for garnishing

vegetable chips, optional, for garnishing


Tuna Carpaccio

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 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.

Sesame Lime Dressing

1. Whisk scallion, lemon juice, lime zest, tamari, sesame oil and toasted black sesame seeds together and set aside.


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

2. Drizzle the carpaccio with the Sesame Lime Dressing and garnish each plate with cilantro, a twist of cracked pepper and some root chips.

See more: No-Cook, Herbs, Citrus, Dinner, Fish, Italian


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