Tuna Carpaccio on Orange Slices


Order sushi-quality tuna in advance from your fishmonger. Freezing the tuna for three hours before preparing will help you cut thinner slices.


  • ¼ cup rice-wine vinegar

  • 1 teaspoon sugar

  • 1 tablespoon freshly squeezed lemon juice

  • 2 tablespoons soy sauce

  • ¼ teaspoon freshly ground black pepper

  • ½ cup Homemade Mayonnaise, or prepared

  • 12 ounces sushi-quality tuna

  • 4 small navel or juice oranges, cut into ¼-inch-thick slices

  • 3 tablespoons nonpareil capers, drained

  • ½ bunch fresh cilantro, leaves only


  1. In a small bowl, combine the vinegar, sugar, lemon juice, soy sauce, and black pepper to make a ponzu sauce. In a separate bowl, combine 1 tablespoon soy-sauce mixture with mayonnaise; set aside.

  2. Remove tuna from freezer; slice into thirty-six 1/8-by-1 1/2-by-2 1/4-inch rectangles. Arrange slice of tuna on top of an orange slice. Drizzle with 1/4 teaspoon of mayonnaise mixture; garnish with several capers and cilantro. Repeat with remaining ingredients. Serve immediately.

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