This dish is a marriage of two of my favorite ingredients. I love celery - especially the soft and leafy inner parts. I often use them just like I use other herbs. It provides a special aroma and crunch, making an ordinary item something extraordinary. And I am lucky to live where fresh tuna is available all the time. One day, I was looking for a different way to eat fresh tuna and I decided to add some celery leaves on top and I was surprised how well it worked. Since then, I have adapted it into a simple but favorite dish. It takes less than 10 minutes from the kitchen to table. A great way to start a romantic dinner or a small party. —Yuko
sushi grade tuna loin
finely diced celery hearts with leaves (soft inner part is better)
1/2 or more teaspoons
olive oil (not extra virgin) or other mild oil
In This Recipe
Cut tuna against the grain into thin slices. It does not have to be super thin like beef carpaccio. Spread the slices on a serving plate.
Chop the celery stalk, leaves and capers into small pieces. Scatter them evenly over tuna.
In a small bowl, combine the rest of the ingredients, mix well and drizzle it over the tuna carpaccio.