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    Home > Recipes > Appetizers

    Tuna Carpaccio with Lime

    Published: Jul 10, 2020 · Modified: Jul 4, 2023 by Shareba · This post contains affiliate links, please read my disclosure policy.

    10.0K shares
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    Tuna carpaccio on a white platter with slices of lime.

    Lime juice, capers and red onion turn slices of tuna into something spectacular!

    This tuna carpaccio recipe makes a great appetizer or light lunch.

    Tuna carpaccio with capers, red onion and lime on a white platter.

    I am SO excited to share this recipe with you today. This tuna carpaccio isn't just delicious, but it's exactly the kind of food I enjoy making (and eating!).

    This recipe is fresh, tasty and doesn't take very long to make.

    Plus, since it's raw, it's perfect for these sweltering summer days when it's just too hot to turn on the stove.

    Jump to:
    • 🤔 What is Tuna Carpaccio?
    • 🏝️ My Experience With This Dish
    • 🥣 Ingredient Tips
    • 🐟 What Kind of Tuna Should You Use?
    • 🍽️ Putting the Dish Together
    • 🙋🏽 Frequently Asked Questions
    • 🖨 Printable Recipe

    🤔 What is Tuna Carpaccio?

    The word "carpaccio" refers to an Italian appetizer made from thin slices of raw beef fillet.

    The beef is either drizzled with olive oil and lemon juice, or topped with a mayonnaise or mustard based sauce, and garnished with capers and onions.

    Tuna carpaccio is a riff on this classic Italian dish, which replaces the beef with thinly sliced pieces of tuna.

    While both versions are delicious (and there are many other protein variations out there), tuna carpaccio is my preference because it's a lighter and brighter dish than the traditional beef recipe.

    A pretty white platter with tuna carpaccio with capers, red onion and lime.

    🏝️ My Experience With This Dish

    I first tried this dish back in 2012, while vacationing on the island of St. Maarten with my parents.

    We've gone back 3 or 4 times now (I've lost count), and every time we visit we make sure to visit a restaurant called SkipJack's.

    This friendly family restaurant has a really cool atmosphere (it's right on the water) and serves up tasty seafood dishes, like this tuna carpaccio.

    (I have a blog post about SkipJack's that you can check out if you'd like to.)

    Thin slices of tuna carpaccio on a white plate, topped with olive oil, capers, diced red onion, black pepper and lime wedges.
    The Tuna Carpaccio at SkipJack's in St. Martin

    I wanted to recreate this delicious fresh appetizer at home, so we could enjoy it more often.

    My mum and I tested this recipe several times before landing on a version that tasted almost exactly like the dish we had enjoyed in St. Maarten.

    Our little twist is adding lime zest, which gives an extra bit of brightness to the dish.

    If you want to read more about St. Maarten, check out these posts:
    Two Great Restaurants in St. Maarten
    7 Places to Visit in St. Maarten

    🥣 Ingredient Tips

    This recipe is deceptively simple. It doesn't have a lot of ingredients and since everything is served raw it's important to use really fresh ingredients.

    Ingredients for the carpaccio, tuna, capers, red onion and lime.

    If the limes in your crisper drawer are a bit dried out, grab a fresh one on your next grocery run. You need the brightness of a fresh lime to cut through the fatty-ness of the fish.

    A fresh red onion is going to give you better flavour too.

    The capers don't need to be the fanciest brand out there. I used whatever my grocery had on the shelf.

    Lastly, let's talk about the olive oil.

    Use an olive oil that you would use in a salad dressing. It doesn't have to be too fancy, but something with a nice flavour that's not too grassy would work well here.

    Save the extra light olive oil for baking, sauteing, etc.

    🧅 How to Make Raw Onions Taste Better

    If raw onions are not your thing, there are a few ways that you can reduce the intensity of their bite.

    First, you can rinse the diced onions under cold running water (put them in a sieve so you don't lose them down the drain). You can also try soaking them in a bowl of ice water for at least 10 minutes.

    Both soaking the onions and rinsing them helps to remove some of the sulphur compounds that give onions a harsh flavour, or unpleasant aftertaste.

    Another option is to soak your diced onions in lime juice with a pinch of salt, which gives them a quick pickled effect.

    I usually hate raw onions, but I don't mind them in dishes that have a lot of lime juice, like this tuna carpaccio or pico de gallo. So if you also dislike them, or are sensitive to them though, try the tips above.

    🐟 What Kind of Tuna Should You Use?

    The most important part of this recipe is the tuna.

    I used yellowfin tuna because it milder in flavour, and less expensive, than bluefin or bigeye tuna. It's also easier to find at most grocery stores.

    I always buy tuna steaks, because that's what's available at my local grocery store. However, you could also use a tuna loin or a tuna saku block (a rectangular portion of center-cut tuna loin).

    If you can find fresh, sushi-grade (AAA) yellowfin tuna, go for it. It's going to make this dish extra special. If that's not an option though, don't worry about it.

    I used frozen boneless yellowfin tuna steaks when I tested this recipe (see the image below), an it worked just fine.

    The tuna steaks that I bought were actually treated with filtered wood smoke to maintain freshness and colour. Honestly, the smoke flavour was barely there so I was able to use this without issue.

    Ideally, though, you'd want to use plain tuna steaks that don't have flavours or seasoning added to them.

    (Since writing this blog post, I've made this recipe several times with just plain yellowfin tuna steaks that my grocery sells in their seafood case.)

    A bag of frozen tuna steaks defrosting on a metal sheet pan.

    🧊 The Benefit of Using Frozen Tuna

    The nice thing about using frozen tuna is that it's significantly easier to cut thinly!

    A sharp knife makes this job easier whether your fish is fresh or frozen, but unless you have a VERY sharp knife and great knife skills, cutting slightly frozen fish is going to make your life easier.

    If you're buying tuna that's already frozen, you'll want to let it rest in the fridge for a few hours so that it's not frozen solid when you try to cut into it.

    If you're using fresh tuna, you'll want to reverse the process. Stick it in the freezer for about 30 minutes. This should be enough time for the fish to firm up, without freezing through completely.

    If your knife skills aren't great, or you're worried about cutting yourself, you can cut your chilled tuna into 1 inch pieces, cover them with plastic wrap, and pound flat with a mallet.

    (I prefer the texture of slices though.)

    🍽️ Putting the Dish Together

    When you're ready to assemble this dish, lay the slices of fish in a thin layer, and season them with salt and pepper as you go.

    This is your only opportunity to season the fish, so add your salt and pepper with confidence!

    I have not included quantities in this recipe for the salt and pepper, because how much you need to use will depend on what you're using.

    I used a flaky sea salt in this recipe, and I had to use quite a bit to get the level of saltiness that I wanted.

    Let's say it was about 2 tsp. If you were to add 2 teaspoon of table salt to this dish, it would probably be much too salty. The finer the grain of your salt, the less you will need to use.

    The same goes for pepper. I used coarse cracked black pepper, but if you were to uses fine pre-ground pepper, my measurement wouldn't translate to yours.

    So, use your best judgement and slowly season the fish until it tastes good to you.

    Drizzling oil on Tuna Carpaccio with capers, red onion and lime.

    Once the fish is on the plate, you can add all of the other ingredients except the lime juice.

    The acid in the lime juice is going to "cook" the fish - turning the flesh into an opaque, light pink colour.

    If you're not a fan of raw fish, you can add the lime juice and let the fish sit for about 5-10 minutes.

    I know some tuna carpaccio recipes have the tuna sitting in citrus juice overnight, but I'm not a fan of that method.

    The longer the acid sits on the fish, the less flavour the fish retains (and the texture changes significantly!).

    So, if you want to enjoy the full flavour of the tuna, add the lime juice just before serving. It doesn't take very long for the acid to start changing the colour and texture of the fish.

    If you want to prep this dish ahead of time, you can assemble everything without the lime juice, wrap it with plastic wrap, and set it in the fridge.

    Once you're ready to serve, bring it up to almost room temperature, add the lime juice, and serve.

    A hand holding a piece of toast with tuna carpaccio on top of it.

    While you can certainly enjoy this tuna carpaccio on its own, I like to have it with little toasts. The bread sucks up the flavourful olive oil, and adds crunch to the dish.

    You could also add fresh microgreens, baby spinach, or arugula to this dish. Treat them like salad greens, and dress them with the olive oil, salt, pepper and lime juice.

    🙋🏽 Frequently Asked Questions

    Is tuna carpaccio raw?

    Yes, tuna carpaccio is a raw dish that is usually served as an appetizer.

    Is ceviche the same as carpaccio?

    No, while ceviche is also an appetizer made with raw fish the two dishes are actually very different.

    Ceviche is a Latin American dish made from raw fish (usually red snapper or sole) that has been marinated in citrus juice, along with onions, tomatoes and green peppers.

    What is the difference between tuna carpaccio and tartare?

    Tartare is made from either coarsely ground or finely chopped proteins that are seasoned with salt, pepper and sometimes herbs, and paired with other ingredients.

    Beef tartarte, for example, is usually paired with a raw egg yolk, capers, onions and parsley.

    Tuna tartare is usually paired with avocado and a sesame dressing.

    Is it OK to eat tuna raw?

    Generally speaking, it is safe to eat raw tuna if it has been handled properly. Always follow the defrosting instructions on frozen tuna products, and never leave any kind of fish on your counter for long periods of time.

    Anyone who is immunocompromised (including elderly or pregnant people), should check with their doctor before consuming raw fish.

    That's everything you need to know to make this tuna carpaccio!

    If you have any questions, leave them in the comments below and I'll get back to you as soon as I can.

    Happy Cooking!

    🖨 Printable Recipe

    A square plate filled with tuna carpaccio and capers.

    Tuna Carpaccio

    Lime juice, capers, and red onion turn slices of tuna into something spectacular. This tuna carpaccio makes a great appetizer or light lunch.
    4.74 from 19 votes
    Created By: Shareba
    PREP TIME: 20 minutes mins
    COOK TIME: 0 minutes mins
    SERVINGS: 4 servings
    PRINT RECIPE SAVE RECIPESaved! RATE RECIPE
    Prevent your screen from going to sleep.

    Ingredients

    • 340 gram yellowfin tuna steaks, frozen
    • 2 tablespoons capers, drained
    • 1 tablespoon red onion, finely diced
    • salt, to taste
    • pepper, to taste (coarse pepper works best)
    • 3 tablespoons olive oil, to drizzle
    • 1 lime, zested and juiced
    US Customary - Metric

    Instructions 

    • Defrost the frozen tuna until it's just soft enough to cut through (see notes).
    • Stabilize your cutting board with a damp towel underneath, and grab a large sharp knife.
    • Use the knife to cut thin slices of tuna across the grain of the fish. Arrange them on the serving platter as you cut each piece, and season with salt and pepper as you layer the pieces.
    • Top the tuna with the capers, red onion, and more salt and pepper (if needed). Drizzle generously with olive oil, and sprinkle with lime zest. Add lime juice just before serving.
    • Serve with crusty bread or little toasts, or dressed salad greens.

    Notes

    Defrosting the Tuna:
    The tuna will be much easier to cut through if it's still slightly frozen, so you don't want it to defrost entirely before you use it.
    If you're going to defrost it on your counter (not necessarily the safest method), do not leave it out for more than 30 minutes. 
    A safer way to defrost your tuna is to move it from the freezer into your fridge about 10-12 hours before you need to use it. The exact time it takes to defrost will depend on the size of the tuna and the temperature of your fridge.
    An Alternative to Cutting Thin Slices:
    If your knife skills aren’t great, or you’re worried about cutting yourself, you can cut the slightly defrosted tuna into 1 inch pieces, cover them with plastic wrap, and pound flat with a mallet.
    If You Don't Like Raw Fish:
    If you’re not a fan of raw fish, you can add the lime juice and let the fish sit for about 5-10 minutes. The acid in the lime juice will "cook" the fish, changing the colour, flavour, and texture. 
    The longer the fish sits in the lime juice, the more "cooked" it will become. However, this usually results in less flavour from the fish, and a weird chewy texture. 
    I recommend adding the lime juice just before serving for the best flavour and texture.
    To Reduce the Bite of Raw Onions:
    • rinse diced onions under running water (in a mesh sieve)
    • soak them in ice water for at least 10 minutes
    • Or soak them in lime juice with a pinch of salt for a quick pickled effect

    Please read the blog post for detailed tips and explanations.

    Course: Appetizer
    Cuisine: Caribbean, Italian
    Calories: 222 kcal

    Nutrition

    Calories: 222kcal | Carbohydrates: 2g | Protein: 20g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 145mg | Potassium: 231mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1856IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg

    Nutrition Disclaimer: this nutritional information is only an estimate. The accuracy of this information cannot be guaranteed.

    Have you made this recipe?Please leave a review in the comments below!

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    Reader Interactions

    Comments

    1. Cay Resko

      April 20, 2021 at 10:27 pm

      5 stars
      I can’t believe I found this recipe! I also had this at Skipjacks in St Maarten. It is the first place we stop after we arrive on the island. We have been going there for 25 years and love the island. I love the tuna carpaccio and will make this the first chance I get. On our way back to the airport we stop at Zee Best Bakery for sandwiches to eat on the plane.

      Reply
      • Shareba

        April 21, 2021 at 9:29 am

        Hi Cay, I hope you enjoy the recipe! I tried to make it as close to the SkipJacks version as I could. We enjoy stopping at Zee Best Bakery before heading home too, although we usually just eat breakfast there. I've got a couple of blog posts on here about St. Maarten - I enjoy getting to visit when I can. Thanks for your comment!

        Reply
    2. Colleen

      July 14, 2020 at 6:55 pm

      5 stars
      I love carpaccio, but have never made it myself! Now that you've shown me how easy it is, I can't wait to try it. Thanks for sharing!

      Reply
      • Shareba

        July 14, 2020 at 11:09 pm

        Thanks Colleen! If you do end up making this, let me know how it turns out for you!

        Reply
    3. Sharon

      July 14, 2020 at 6:24 pm

      5 stars
      I love recipes that look fancy but are secretly easy! I would have never thought to use frozen tuna either. That frees up time while entertaining.

      Reply
      • Shareba

        July 14, 2020 at 11:09 pm

        I'm sure the purists would be horrified, but hey if it's makes the recipe a bit easier - why not? Thanks for your comment Sharon!

        Reply

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