Tuna Carpaccio is a perfect appetizer or even a main course, not only delicious and chic, but it is prepared without cooking in just 15 minutes!
The trick to this recipe is the carpaccio itself: tender, tasty, and ready to use.
Choose a trusted butcher because the quality of the meat, in this case, veal top round, one of the leanest and most tender cuts, will be really crucial, especially when consumed raw.
In short, the very quick alternative when there’s no time to make classic Veal with Tuna Sauce but you don’t want to miss out on that meat delight that makes a great impression at the table.
Fresh and incredibly tasty, tuna carpaccio is ideal not only to serve in the summer season but also for special occasions like Christmas and New Year’s. Try it soon, I’m sure you’ll love it!
The tuna sauce made with boiled eggs is a very tasty cream.
Ideal to spread on croutons, fill Vol-au-vents, sandwiches, or savory panettone, but it’s also excellent for accompanying meats like veal with tuna sauce.
It’s a very creamy sauce and also easy to make.
A perfect condiment to enrich your dishes with just a few ingredients: tuna, eggs, and capers
Be careful with the salt; you can always add it later.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 254.48 (Kcal)
- Carbohydrates 0.87 (g) of which sugars 0.20 (g)
- Proteins 20.73 (g)
- Fat 18.72 (g) of which saturated 5.94 (g)of which unsaturated 6.79 (g)
- Fibers 0.46 (g)
- Sodium 451.24 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Tuna Carpaccio
- 14 oz veal (very thin carpaccio)
- to taste capers (flowers)
- to taste black pepper in grains (grated optional)
- extra virgin olive oil
- 2 eggs
- 5.6 oz tuna (well drained)
- 3 fillets anchovies in oil
- to taste capers
- to taste extra virgin olive oil
- salt (to be assessed)
- lemon
Tools
- Hand Blenders
Steps
Tuna Carpaccio
First, place the eggs in a small pot with cold water, bring to a boil, and from the moment it boils, cook for 9 minutes.
Once the cooking time is over.
Drain the eggs, gently crack the shells, just enough to make them crack, and cool them in cold water.
In this way, when they have cooled, the shells will come off more easily.Meanwhile, desalinate the capers in cold running water, so they lose the excess salt.
In a blender, place the well-drained tuna, hard-boiled eggs, 2/3 pieces of anchovy fillets, 1 teaspoon of capers, extra virgin olive oil, and lemon juice.
Blend everything for 1/2 minutes and then check the consistency.
Assembling the Tuna Carpaccio
Arrange the carpaccio slices directly on a serving plate, without overlapping them too much.
Then add a drizzle of oil without overdoing it, a sprinkle of pepper if you like, and a few scattered caper flowers.Finally, add the tuna sauce on top.
In this case, I added dollops with a piping bag or a teaspoon… But you can also spread it over the surface.
Enjoy your meal
Tips
My advice is to prepare the tuna carpaccio right before serving; you can prepare the sauce in advance and assemble the cold carpaccio straight from the fridge onto the plate at the moment.
(Tip. If you need it as an accompaniment to veal with tuna sauce, then add a bit more oil and/or 1/2 tablespoons of mayonnaise to make it slightly more fluid). Blend again to combine all the ingredients.
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