Carpaccio di Tonno al Limone

This Sicilian-inspired preparation applies the carpaccio technique — paper-thin raw slices dressed simply — to bluefin tuna (tonno), a fish deeply embedded in the island's culinary identity. The dish celebrates the Italian philosophy of minimal intervention with the finest ingredients.

Serves: 4

Ingredients

• 400g (14 oz) sushi-grade bluefin or yellowfin tuna loin, skin removed
• 3 tbsp (45ml) extra-virgin olive oil
• 2 tbsp (30ml) fresh lemon juice
• 1 tsp (5g) fine sea salt
• Freshly ground black pepper
• 30g (1 oz) baby capers, rinsed
• Handful of fresh flat-leaf parsley leaves
• 1 lemon, thinly sliced for garnish
• Flaky sea salt, to finish

Instructions

1. Wrap the tuna loin tightly in plastic wrap and freeze for 1 hour — this firms the flesh for cleaner slicing without freezing solid.
2. Remove from freezer and, using a very sharp knife, slice into rounds 2–3mm (1/8 inch) thick.
3. Arrange slices in a single overlapping layer on chilled plates. Work quickly.
4. Whisk together olive oil, lemon juice, and fine sea salt. Drizzle immediately over the tuna.
5. Allow to 'cure' at the table for 2–3 minutes — the acid will just begin to turn the surface of the fish opaque.
6. Scatter capers and parsley leaves over. Finish with a pinch of flaky salt and black pepper. Serve immediately with crusty bread or grissini.

Cook's Notes: Source sushi-grade fish from a trusted fishmonger. The freezing step reduces any parasite risk. Do not dress more than a minute before serving or the lemon will over-cook the fish.