Recipes Tuna Carpaccio with Citrus-Ginger Dressing Be the first to rate & review! Look for the freshest sushi-grade tuna available to make this raw dish.Plus: More Seafood Recipes and Tips By Terrance Brennan Terrance Brennan Won Best New Chef at: Picholine Food & Wine's Editorial Guidelines Updated on April 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Yield: 4 1-course servings Ingredients 1/2 cup fresh orange juice 1 tablespoon plus 1 teaspoon fresh lemon juice 1 1/2 teaspoons red wine vinegar 1 teaspoon soy sauce 1 tablespoon minced jalapeño 1 teaspoon finely grated fresh ginger 2 tablespoons plus 1 teaspoon extra-virgin olive oil Salt and freshly ground pepper 1 tablespoon sesame seeds One 8-ounce sushi-grade tuna fillet, cut 1/2 inch thick 4 large radishes, sliced paper thin Directions 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. In a small skillet, toast the sesame seeds over moderately high heat, shaking the pan until golden, 2 to 3 minutes. 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. Stir the dressing and spoon it over the tuna. Garnish with the radishes and sesame seeds and serve. Rate it Print