Name: Turkish-Style Tuna Carpaccio with Olive Oil and Herbs
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 400 g sashimi-grade tuna; 4 tbsp extra virgin olive oil; 2 tbsp fresh lemon juice; 50 g arugula; 2 tbsp capers; 2 tbsp fresh dill; 2 tbsp fresh parsley; 1 tsp sea salt; 1 tsp black pepper; 1 tsp lemon zest

This Turkish interpretation of carpaccio transforms the Italian classic with Mediterranean flavors beloved along Turkey's coastline. Popular in upscale Istanbul restaurants and Aegean coastal towns, this dish celebrates the quality of fresh tuna from Turkish waters. The key lies in using sashimi-grade tuna and allowing the natural flavors to shine through simple, high-quality ingredients. The silky texture of raw tuna pairs beautifully with the peppery bite of arugula and the brightness of fresh lemon. Each bite delivers a burst of ocean freshness followed by aromatic herbs and the distinctive taste of Turkish olive oil. The dish offers a light, clean flavor profile that awakens the palate without overwhelming it. Perfect as an elegant starter for dinner parties or a sophisticated lunch, this carpaccio showcases the Turkish love for fresh seafood and quality olive oil. The vibrant colors and artistic presentation make it as pleasing to the eye as it is to the palate.

Ingredients

Instructions

Chill tuna thoroughly

Wrap the tuna tightly in plastic wrap and place in the freezer for 30-45 minutes until very firm but not frozen solid. The tuna should feel firm to touch but yield slightly when pressed. This firming makes slicing much easier and prevents tearing. Do not freeze completely as this will damage the texture.
Prepare herb mixture

Finely chop the dill and parsley, keeping them separate. Drain the capers and pat dry with paper towels for 2-3 minutes. Wash and thoroughly dry the arugula leaves using a salad spinner or paper towels. The herbs and greens must be completely dry to prevent diluting the olive oil dressing.
Slice tuna paper-thin

Using a very sharp knife, slice the chilled tuna against the grain into paper-thin slices, about 2-3mm thick. Work quickly and confidently with smooth, single strokes for 8-10 minutes total. Each slice should be translucent when held up to light. Do not saw back and forth as this will tear the delicate fish.
Arrange on plates

Lay the tuna slices on chilled plates in a single layer, slightly overlapping each piece. Work at room temperature for 3-4 minutes to arrange 4 servings. The fish should cover most of the plate surface in an attractive pattern. Do not stack slices as they will stick together and become mushy.
Season the tuna

Sprinkle the sea salt and black pepper evenly over the tuna slices using your fingers for 30-60 seconds. The seasoning should be light but visible on the fish surface. Add the lemon zest in small pinches across each plate. Do not oversalt as this will draw moisture from the fish and make it tough.
Add finishing touches

Drizzle the olive oil evenly over each plate using a spoon in a zigzag pattern for 1-2 minutes. Add fresh lemon juice drop by drop to avoid pooling. Scatter the arugula, herbs, and capers artistically over the tuna. Serve immediately at room temperature. Do not let the dressed fish sit longer than 5 minutes as the acid will begin to 'cook' the tuna.

Tips

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Cooking Tips

Use a very sharp, thin-bladed knife and wipe it clean between slices to prevent tearing the delicate fish. Partially freezing the tuna makes it much easier to achieve paper-thin, even slices.

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Alternatives

Replace tuna with salmon or sea bass for a different flavor profile, though cooking times remain the same. If capers aren't available, use finely chopped cornichons for a similar briny pop.

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Serving & Storage

Serve immediately on chilled plates as an appetizer with crusty bread or crackers. This dish cannot be stored as the acid will continue to 'cook' the fish, so prepare only what you'll consume immediately.