Food & Cooking Recipes Appetizers Tuna Carpaccio on Orange Slices 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Order sushi-quality tuna in advance from your fishmonger. Freezing the tuna for three hours before preparing will help you cut thinner slices. Ingredients 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 Directions 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. 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. Rate it Print