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Tuna Carpaccio is a fresh and delicate dish made with thinly sliced, raw tuna that has been seasoned with a variety of spices and served with pineapple salsa.

This tuna carpaccio is perfectly served as an appetizer or starter to your dinner. The texture of the fish is very delicate and has a refreshing summer taste.

To make this dish you need to slice tuna thinly and arrange it on a plate, then drizzle it with high-quality olive oil and lemon or lime juice.

I personally love to have tuna carpaccio with fruit. Fruits usually accompany tuna very well. Strawberries, pineapple, mango, or even grapefruit pair well with tuna.

Other common accompaniments include capers, thinly sliced red onion, sea salt, and black pepper. You will get a very light and elegant appetizer in 15-20 minutes.

My tuna carpaccio with pineapple salsa recipe is a perfect choice for seafood lovers and those who are looking for a healthy and delicious meal that is easy to make.

Where does “Carpaccio” come from?

Some readings show that the word carpaccio comes from Italian painter Vittore Carpaccio who loved to paint his paintings in bright red colors.

So often, beef carpaccio is related to his paintings, as it looks bright and colorful on a plate. Then, culinary chefs experimented with tuna, salmon, and even vegetables, so that’s how tuna carpaccio was born.

How much time do you need to make it?

In general, it should take around 15-20 minutes to prepare this dish. You can slice tuna steak, slice, and season.

You can also place tuna steak in a freezer for 30 minutes, before slicing. It will help tuna to become firmer and the whole process of slicing will be easier. I skipped this step, as I had a very juicy and fresh steak, so I sliced right after cleaning.

How to choose fresh tuna steak or fillet?

Usually, fresh tuna has a nice pink/red color which means it is fresh. If you see some parts are discolored or grey it means that the tuna was frozen before, and probably the taste will differ. You may also buy frozen fillet and then you will need to defrost it in the fridge. It will take some time, but the result is well worth it.

Note* Never place tuna fillet under running cold or warm water, it will kill the taste of fish immediately as well as the color.

Is it possible to add spices or pepper?

If you are on a hunt for extra heat, consider adding some spices, jalapeno, chili, or even serrano.

What to serve after tuna carpaccio?

Pasta with seafood, grilled fish, and grilled vegetables are the perfect options. My preference was the baked seabass with tuna pineapple salsa stuffing. The stuffing gave so much flavor and juice to the seabass.

This tuna carpaccio with pineapple salsa recipe is so delicate and flavourful. If you are in the mood for a dessert after such dinner, it’s important to consider the flavors and textures of the main course, as well as your personal taste preferences. Here are a few ideas for desserts that would pair well with tuna carpaccio:

• Kiwifruit Cheesecake: A creamy and rich kiwifruit cheesecake would be a great complement to the light and fresh flavors of tuna carpaccio.
• Double Chocolate Brownies: These decadent chocolate brownies would be a great way to end the meal after the seafood dinner. The richness of the chocolate can provide a satisfying and indulgent contrast to the light and refreshing flavors of the appetizer.
• Homemade Apple Pie: The tartness of the apples can help to balance out the acidity of the lime in the carpaccio.

Made this recipe?

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And check out these other quiche recipes that you will love:

• Octopus Salad
• Wine Steamed Mussels
• Shrimp Quiche

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