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Tuna Carpaccio with Citrus-Ginger Dressing
© Frances Janisch

Tuna Carpaccio with Citrus-Ginger Dressing


Look for the freshest sushi-grade tuna available to make this raw dish.

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  1. 1/2 cup fresh orange juice
  2. 1 tablespoon plus 1 teaspoon fresh lemon juice
  3. 1 1/2 teaspoons red wine vinegar
  4. 1 teaspoon soy sauce
  5. 1 tablespoon minced jalapeño
  6. 1 teaspoon finely grated fresh ginger
  7. 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  8. Salt and freshly ground pepper
  9. 1 tablespoon sesame seeds
  10. One 8-ounce sushi-grade tuna fillet, cut 1/2 inch thick
  11. 4 large radishes, sliced paper thin
  1. In a saucepan, combine the orange and lemon juices and boil over high heat until reduced to 1/3 cup, 7 minutes. Transfer to a bowl; let cool. Stir in the vinegar, soy, jalapeño and ginger. Whisk in the olive oil; season with salt and pepper.
  2. In a small skillet, toast the sesame seeds over moderately high heat, shaking the pan until golden, 2 to 3 minutes.
  3. Cut the tuna into 4 equal pieces. Place 1 piece of tuna between 2 sheets of plastic and pound to a 1/8-inch thickness. Remove the top sheet of plastic and invert the tuna onto a plate. Repeat with the remaining tuna.
  4. Stir the dressing and spoon it over the tuna. Garnish with the radishes and sesame seeds and serve.