Tuna carpaccio with arugula and parmesan cheese


by: NuttyChef

Tuna carpaccio is a dish which is made by thinly slicing fresh raw tuna and serving it with a savory and often spicy sauce.


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serves: 4

1 piece (8-oz/225-g) of tuna loin fillet

1/4 cup extra virgin olive oil

1/2 oz (15 g) Parmesan shavings

2 oz (50 g) arugula

Maldon sea salt flakes

Coarsely ground black pepper

Nutrition Facts
Tuna carpaccio with arugula and parmesan cheese

Servings Per Recipe: 4

Amount per Serving

Calories: 244

  • Total Fat: 19.8 g
  •     Saturated Fat: 3.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 9.9 mg
  • Sodium: 292.2 mg
  • Total Carbs: 6 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 0.3 g
  • Protein: 10.8 g

how is this calculated?

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1.  Wrap the piece of tuna tightly in some plastic wrap so that it takes on a nice cylindrical shape. Place it in the freezer for about 3 hours until it is firm but not completely frozen.

2.  Remove the tuna from the freezer, unwrap, and place on a chopping board. Cut across into very thin slices using a very sharp, long-bladed knife. They should be as thin as, if not thinner than, smoked salmon.

3.  Arrange about four slices of tuna to cover four cold plates in a single layer, pressing them out slightly so that they butt up together. Drizzle the oil over the fish and sprinkle with a little black pepper and sea salt flakes.

4.  Scatter the Parmesan shavings over the tuna and pile the arugula leaves in the center. Serve with a little crusty fresh bread.

Cooks' note:
Carpaccio of monkfish with lemon olive oil:
Replace the tuna with prepared monkfish fillets. Wrap and freeze for just 1 hour. Serve drizzled with Lemon Olive Oil or extra virgin olive oil.

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