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Tuna Carpaccio


This Tuna Carpaccio is a fresh and flavorful twist on an Italian classic with bursting pineapple flavor and light heat from chili!

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Need to adjust?
0.5 pound tuna steak 250 g
4 oz pineapple 100 g
1 chili pepper
1 lime
a few sprigs parsley
to taste salt
to taste fresh cracked pepper
3 tablespoons olive oil

And love - it is the main ingredient!


17.3 g
68 mg
1 g
14.1 g
5.7 g
2.4 g
saturated fat
28 mg
3.1 g
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Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.



      About the Recipe


      Tuna Carpaccio is a fresh and delicate dish made with thinly sliced, raw tuna that has been seasoned with a variety of spices and served with pineapple salsa.

      This tuna carpaccio is perfectly served as an appetizer or starter to your dinner. The texture of the fish is very delicate and has a refreshing summer taste.

      To make this dish you need to slice tuna thinly and arrange it on a plate, then drizzle it with high-quality olive oil and lemon or lime juice.

      I personally love to have tuna carpaccio with fruit. Fruits usually accompany tuna very well. Strawberries, pineapple, mango, or even grapefruit pair well with tuna.

      Other common accompaniments include capers, thinly sliced red onion, sea salt, and black pepper. You will get a very light and elegant appetizer in 15-20 minutes.

      My tuna carpaccio with pineapple salsa recipe is a perfect choice for seafood lovers and those who are looking for a healthy and delicious meal that is easy to make.

      Where does “Carpaccio” come from?

      Some readings show that the word carpaccio comes from Italian painter Vittore Carpaccio who loved to paint his paintings in bright red colors.

      So often, beef carpaccio is related to his paintings, as it looks bright and colorful on a plate. Then, culinary chefs experimented with tuna, salmon, and even vegetables, so that’s how tuna carpaccio was born.

      How much time do you need to make it?

      In general, it should take around 15-20 minutes to prepare this dish. You can slice tuna steak, slice, and season.

      You can also place tuna steak in a freezer for 30 minutes, before slicing. It will help tuna to become firmer and the whole process of slicing will be easier. I skipped this step, as I had a very juicy and fresh steak, so I sliced right after cleaning.

      How to choose fresh tuna steak or fillet?

      Usually, fresh tuna has a nice pink/red color which means it is fresh. If you see some parts are discolored or grey it means that the tuna was frozen before, and probably the taste will differ. You may also buy frozen fillet and then you will need to defrost it in the fridge. It will take some time, but the result is well worth it.

      Note* Never place tuna fillet under running cold or warm water, it will kill the taste of fish immediately as well as the color.

      Is it possible to add spices or pepper?

      If you are on a hunt for extra heat, consider adding some spices, jalapeno, chili, or even serrano.

      What to serve after tuna carpaccio?

      Pasta with seafood, grilled fish, and grilled vegetables are the perfect options. My preference was the baked seabass with tuna pineapple salsa stuffing. The stuffing gave so much flavor and juice to the seabass.

      This tuna carpaccio with pineapple salsa recipe is so delicate and flavourful. If you are in the mood for a dessert after such dinner, it’s important to consider the flavors and textures of the main course, as well as your personal taste preferences. Here are a few ideas for desserts that would pair well with tuna carpaccio:

      • Kiwifruit Cheesecake: A creamy and rich kiwifruit cheesecake would be a great complement to the light and fresh flavors of tuna carpaccio.
      • Double Chocolate Brownies: These decadent chocolate brownies would be a great way to end the meal after the seafood dinner. The richness of the chocolate can provide a satisfying and indulgent contrast to the light and refreshing flavors of the appetizer.
      • Homemade Apple Pie: The tartness of the apples can help to balance out the acidity of the lime in the carpaccio.

      Ready tuna carpaccio on a plate.

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      2 min

      Gather Ingredients

      Wash pineapple, chili pepper, parsley, and lime. Gather all ingredients on a table.

      3 min

      Slice tuna

      Slice tuna steak into thin pieces.

      2 min

      Place tuna on a plate

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

      5 min

      Prepare pineapple salsa

      Peel and chop pineapple into small pieces. Chop parsley and chili pepper. Mix all ingredients with 3 tablespoons of olive oil and freshly squeezed lime juice (from 1 lime).

      3 min


      Lightly season tuna carpaccio with coarse sea salt and cracked pepper. Add pineapple salsa over the tuna slices.



      Your Tuna Carpaccio is ready. Serve with fresh bread and enjoy!



      Recipe creator and contributing writer to food-related publications.

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