Tuna Carpaccio with Yuzu Mayo Recipe

Introduction

Tuna Carpaccio with Yuzu Mayo is a fresh and elegant dish perfect for any seafood lover. Combining the delicate flavor of sushi-grade bluefin tuna with a zesty yuzu mayo and crunchy shallots, it’s both refreshing and flavorful.

Ingredients

• 1 drizzle olive oil
• 5 scallions (roughly chopped)
• 1½ tbsp rice vinegar
• 1 tbsp agave syrup
• 2 shallots (thinly shaved)
• 2 tbsp chives
• 1½ tsp white miso
• 1 tbsp yuzu (+ more to taste)
• ⅓ cup Japanese mayo
• Salt (to taste)
• 6-8 oz sushi-grade bluefin tuna (can swap for ahi)
• Olive oil (for topping)
• 1 pinch flaky salt (for topping)
• 1 serrano pepper (thinly sliced, for topping)
• 1 lemon (zest and a couple of slices, for topping)

Instructions

1. Step 1: Preheat a pan on medium-high for 3 minutes. Add a drizzle of olive oil and the chopped scallions. Char them on medium-high for 3-4 minutes without burning. Turn off the heat and stir in rice vinegar and agave syrup. Let this mixture sit for 10 minutes.
2. Step 2: In a small saucepan, add the thinly shaved shallots coated with oil. Heat on medium-high for 2 minutes, then reduce to medium-low and fry until lightly golden. Remove them with a spider ladle and set aside to crisp.
3. Step 3: Prepare the yuzu scallion mayo by combining the charred scallions, chives, white miso, yuzu, and Japanese mayo in a container. Blend with an immersion blender until smooth. Taste and adjust salt or add more yuzu if desired.
4. Step 4: Slice the tuna and divide into two pieces. Place plastic wrap on a cutting board, then lay out the tuna slices with a little space between each. Cover with plastic wrap and use the back of a pan or measuring cup to press the tuna thinly. Remove the top plastic wrap, place a serving plate on top, flip it so the tuna transfers to the plate with the bottom plastic wrap on top, then carefully remove the plastic wrap.
5. Step 5: Drizzle the tuna with the yuzu scallion mayo and olive oil. Sprinkle with flaky salt and the crispy shallots. Top with thinly sliced serrano peppers and lemon zest.
6. Step 6: Serve immediately alongside toasted brioche and lemon slices. Enjoy your elegant tuna carpaccio!

Tips & Variations

• For milder heat, substitute serrano pepper with thinly sliced cucumber or bell pepper.
• Use ahi tuna if sushi-grade bluefin is unavailable, but ensure it is very fresh.
• Adding a few drops of soy sauce to the mayo mixture adds umami depth.
• Serve with toasted baguette slices instead of brioche for a crunchier texture.

Storage

Best enjoyed fresh, but if necessary, store leftover tuna carpaccio covered in the refrigerator for up to 24 hours. Keep toppings like crispy shallots separate until serving. Reheat is not recommended as it affects the texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for carpaccio?

Yes, you can use other fresh, sushi-grade fish such as salmon or yellowtail. The key is freshness and quality since carpaccio is served raw.

What if I can’t find yuzu?

If yuzu is unavailable, substitute with a mix of lemon and lime juice for a similar citrus flavor, though it won’t be exactly the same.

Tuna Carpaccio with Yuzu Mayo Recipe

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4.7 from 73 reviews

Tuna Carpaccio with Yuzu Mayo is a delicate and flavorful Japanese-inspired appetizer featuring thinly sliced sushi-grade tuna elegantly pressed thin and topped with a vibrant yuzu-infused scallion mayonnaise, crispy shallots, fiery serrano peppers, and fresh lemon zest. This dish balances the rich taste of bluefin tuna with bright, citrusy, and umami-packed accents, perfect for a refined starter or light lunch.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Japanese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Charred Scallions and Pickle:

• 1 drizzle olive oil
• 5 scallions, roughly chopped
• 1½ tbsp rice vinegar
• 1 tbsp agave syrup

For Crispy Shallots:

• 2 shallots, thinly shaved
• olive oil (for frying)

For Yuzu Scallion Mayo:

• 2 tbsp chives
• 1½ tsp white miso
• 1 tbsp yuzu juice (+ more to taste)
• ⅓ cup Japanese mayo
• salt, to taste

Main Ingredients:

• 6–8 oz sushi-grade bluefin tuna (or ahi tuna as substitute)
• olive oil (for topping)
• 1 pinch flaky salt (for topping)
• 1 serrano pepper, thinly sliced (for topping)
• 1 lemon, zest and a couple of slices (for topping and serving)

Instructions

1. Char Scallions and Pickle: Preheat a pan on medium-high heat for 3 minutes. Add a drizzle of olive oil and the roughly chopped scallions. Char the scallions on medium-high for 3-4 minutes while being careful not to burn them. Turn off the heat and immediately add rice vinegar and agave syrup to the pan. Let this mixture sit for 10 minutes to pickle and develop flavor.
2. Prepare Crispy Shallots: In a small saucepan, add the thinly shaved shallots and coat them lightly with oil. Heat the pan on medium-high for 2 minutes, then reduce to medium-low and fry the shallots until they turn lightly golden and crispy. Use a spider ladle to remove the shallots and set them aside to drain.
3. Make Yuzu Scallion Mayo: In a container suitable for immersion blending, combine the charred scallions with the pickling liquid, chives, white miso, yuzu juice, and Japanese mayo. Use an immersion blender to blend everything until smooth. Taste and adjust seasoning with salt or additional yuzu juice as needed for the perfect citrusy umami balance.
4. Slice and Press Tuna: Slice the sushi-grade tuna into thin pieces and press them into two rectangular pieces. Place plastic wrap on a cutting board, arrange the tuna slices on it with space between each piece, then cover with another sheet of plastic wrap. Using the back of a pan or a measuring cup, press down firmly to flatten the tuna until it is quite thin. Remove the top layer of plastic wrap. Place a serving plate on top of the pressed tuna, then flip so the tuna is now on the plate with the bottom plastic wrap still on top. Carefully peel off the plastic wrap.
5. Assemble the Carpaccio: Drizzle the pressed tuna generously with yuzu scallion mayo and olive oil. Sprinkle flaky salt evenly over the top, then scatter the crispy shallots. Add thin slices of serrano pepper and finish with fresh lemon zest for brightness.
6. Serve: Serve the tuna carpaccio immediately alongside toasted brioche and lemon slices to complement the fresh and vibrant flavors. Enjoy this elegant and refreshing appetizer.

Notes

• Use sushi-grade bluefin tuna or ahi tuna for best flavor and safety.
• Adjust the yuzu juice in the mayo to your preferred level of citrus brightness.
• Handle the tuna gently when pressing to maintain a delicate texture.
• Thinly sliced serrano pepper adds heat—omit or reduce if you prefer milder dishes.
• Serve immediately after assembling to maintain freshness and texture.
• Toasted brioche pairs nicely, but gluten-free bread can be used as a substitute.

Keywords: Tuna Carpaccio, Yuzu Mayo, Bluefin Tuna, Japanese Appetizer, Sushi-grade Tuna, Seafood Starter, Asian Fusion, Light Lunch