Pescatarian · Starters

Carpaccio di tonno affumicato – Smoked tuna carpaccio

Antipasto tonno

Is it that time of year, yet?
You know, that time of year when you can put together a quick yet delicious meal without spending too much time over the stove, sit on the balcony, fork in hand and enjoy a cold glass of your beverage of choice.

Maybe not quite yet… At least not here in Chicago… But I am getting ready for it. Playing around with ingredients, deciding what recipes I am going to make ad nauseam once the sun does start warming us up and also thinking about the Summers I spent in Italy growing up.
I tend to play with the flavours of my years there more often than not – They give me comfort, they make me feel safe and they can be so versatile and vibrant I never bore of them.

I don’t recall us having anything like this back then, but this simple plate of smoked tuna with an orange emulsion takes me right back to meals had on the balcony of our family home overlooking Lake Garda. They were easy, fresh and brightened with fresh ingredients.
This one can be an appetizer to share with someone else or a light meal to enjoy all by yourself, the juices mopped up with a piece of fresh bread whilst you enjoy the sun on your face and that stillness only an early Summer evening can magic.

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Carpaccio di tonno affumicato all’arancia – Smoked tuna carpaccio


  • Author: BribedWithFood
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2

Ingredients

  1. 200 gr smoked tuna
  2. 2 tbsp pistachios roughly chopped
  3. Juice of 2 oranges
  4. Juice of 1/2 lemon
  5. 1tbsp extra virgin olive oil
  6. Pepper to taste
  7. 2tbsp fresh oregano roughly chopped

Instructions

  1. Make the emulsion with the orange juice, lemon juice, olive oil and pepper;
  2. Cover the tuna with the emulsion and let rest in the fridge for at least 30 minutes (up to 2 hours);
  3. Once ready to serve, sprinkle with the pistachios and oregano.

Notes

I used blood oranges for my emulsion, but navel or Seville oranges can also be used.

If you like things on the sweeter side you can skip the lemon juice.

I do not normally add salt as smoked fish tends to have enough for my taste, but you can add some more salt to your taste if you feel so inclined.

This recipe serves 2 as a starter or 1 as the main show. With a little bread. Always have a little bread.

 

13 thoughts on “Carpaccio di tonno affumicato – Smoked tuna carpaccio

  1. I love recipes with fresh ingredients and I bet the fresh oranges add so much to the flavor. I have never tried smoke tuna before. Is there a particular brand that you would recommend?
    Kathy

  2. oh my gosh those photos are seriously making my mouth water just be starring at it ha- ive been wanting to add a little touch up to my tuna ideas and THIS is def something i can do! WOOHO !

  3. Wow, I have never had tuna dish like this before. To think that you can cook raw tuna with nothing but an emulsion with the orange juice, lemon juice, olive oil and pepper. Do you happen to know if this recipe works with other raw fish too?

    1. I actually used smoked tuna in this dish rather than raw although I think it would work with raw tuna or raw salmon too – You might just need to use a little more lemon juice and make sure you do leave it to marinate for the full 2 hours 😊

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