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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/tuna-carpaccio-with-yuzu-mayo-recipe/