Steps
- Start by thinly slicing the Saku tuna into delicate, paper-thin pieces. Arrange the slices neatly and evenly on a large plate or platter, ensuring they are spread out without overlapping to showcase the beautiful texture of the tuna.
- In a small bowl, combine freshly squeezed lime juice, capers, and olive oil. Whisk the ingredients together until well blended, creating a smooth vinaigrette. The tangy lime and briny capers will add a burst of flavour to the tuna.
- Once the vinaigrette is ready, drizzle it generously over the tuna slices, ensuring each piece is evenly coated. Let the tuna absorb the vinaigrette for a few moments, enhancing its flavours and creating a perfect balance of tang and richness.
- Top the tuna carpaccio with thinly sliced red onions for a mild crunch and a pop of colour. Garnish with a handful of your favourite greens, such as arugula or mixed baby leaves, to add freshness and balance the dish's richness.
- Serve the tuna carpaccio immediately, alongside crunchy baguette slices. The crispy bread adds texture and complements the tender tuna. Enjoy this elegant, light dish as an appetizer or main course with friends and family.
