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Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Tuna carpaccio dressed with herbs, lemon and Sicilian olive oil

Tuna Carpaccio: A Slice of Mediterranean Freshness

Delicately sliced fresh tuna marinated with citrus and herbs - an elegant, refreshing starter that brings the flavours of Sicily straight to your table.

Author: Giuseppe Rizzo • Published on: March 5, 2012
Categories: Starters
Tags: basil lemons mint extra-virgin olive oil oregano black pepper parsley Siracusa tuna Trapani
⏱️
Prep Time
about 20 minutes
🔥
Cook Time
no cooking required
👥
Serve
Serves 6
📊
Difficulty
Easy
💰 Moderate
🗓️ All year round
⭐ 4.9/5

🛒 Ingredients

  • ✓ 400 g very thinly sliced fresh tuna
  • ✓ Juice of 5 lemons
  • ✓ A bunch of parsley
  • ✓ Fresh basil leaves
  • ✓ A small bunch of mint
  • ✓ Oregano
  • ✓ Extra-virgin olive oil
  • ✓ Salt
  • ✓ Freshly ground black pepper

📊 Nutritional Information

Calories
150–200 kcal
Protein
25–30 g
Fat
5–8 g
Carbohydrates
2–4 g
Fiber
1–2 g
Sugars
0 g
Sodium
variable

Few dishes embody the Mediterranean spirit quite like tuna carpaccio. It’s light, elegant and wonderfully aromatic - the kind of starter that immediately sets a relaxed, seaside mood. In Sicily, especially along the coasts of Siracusa and Trapani, this dish is a celebration of pristine seafood and the island’s love for fresh herbs and bright citrus.

Picture ultra-thin slices of fresh tuna bathed in lemon juice, then dressed with a colourful mix of parsley, basil and mint. Add a drizzle of good Sicilian olive oil, a crack of black pepper and a hint of oregano, and you’ve got a plate that sings with sunshine.

Perfect for summer gatherings or intimate dinners, tuna carpaccio is not only delicious but incredibly simple - an invitation to slow down, savour and enjoy.

👨‍🍳 Preparation

  1. 1

    Choose 400 g of the freshest tuna you can find, ideally already sliced thinly.

  2. 2

    Rinse the slices gently under cold water.

  3. 3

    Arrange the tuna in a single layer on a wide plate.

  4. 4

    Squeeze the juice of 5 lemons and pour it over the tuna, ensuring it is fully submerged.

  5. 5

    Leave the tuna to marinate in the lemon juice for at least 6 hours.

  6. 6

    Drain the tuna to remove excess liquid.

  7. 7

    Transfer the marinated tuna to a serving platter.

  8. 8

    Finely chop the parsley, basil and mint.

  9. 9

    Scatter the herb mixture evenly over the tuna.

  10. 10

    Season with a pinch of salt and freshly ground black pepper.

  11. 11

    Sprinkle a little oregano over the top.

  12. 12

    Drizzle with high-quality Sicilian extra-virgin olive oil.

  13. 13

    Allow the carpaccio to rest for a few minutes to absorb the flavours.

  14. 14

    Serve as an elegant starter or a light main course.

💡 Tips and Variations

For extra freshness, add a few slices of orange to the marinade. Toasted pine nuts make a lovely crunchy addition just before serving.

📦 Storage

  • • Store in the fridge in an airtight container or covered with cling film. Enjoy within 24 hours.
  • • Avoid freezing the carpaccio to maintain its delicate texture.
  • • Do not reheat; serve chilled for best flavour.

🍷 Pairing

Pair with a chilled glass of Sciacca Chardonnay, served between 10 and 12°C, to enhance the citrus and herbal notes of the dish.

Thank you for discovering this beautiful Sicilian classic with me. Try it at home and bring a touch of Mediterranean freshness to your table - buon appetito!

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