Tuna Carpaccio with Soy & Lime

Delicate, melt-in-your-mouth Tuna Carpaccio with Soy & Lime is the perfect balance of freshness, acidity, and umami. Thin slices of sashimi-grade yellowfin tuna are arranged with precision, drizzled with a tangy soy-lime dressing, and accented with micro shiso leaves, pickled daikon, and toasted sesame seeds. This fine dining appetizer is a true celebration of Japanese-inspired elegance, highlighting the purity of high-quality ingredients through thoughtful plating and refined flavors.

Let’s explore the step-by-step guide to mastering this restaurant-worthy dish.

Ingredients You’ll Need

Gather these fresh, high-quality ingredients to ensure a beautifully balanced dish.

For the Tuna Carpaccio:

• 8 oz sashimi-grade yellowfin tuna, thinly sliced
• 1 tbsp soy sauce
• 1 tbsp fresh lime juice
• 1 tsp yuzu juice (optional)
• 1/2 tsp sesame oil
• 1 tsp honey
• 1/2 tsp grated ginger
• 1 tsp toasted sesame seeds (black and white mix)

For the Garnishes:

• 1/4 cup micro shiso leaves (or microgreens of choice)
• 4–5 thin slices of watermelon radish
• 2 tbsp pickled daikon, julienned
• 1 tbsp avocado purée (blended avocado with lime juice and salt)
• 1 tsp black garlic emulsion
• Lime zest, for finishing
• Edible gold leaf (optional, for an extra luxe touch)

Shop the Essentials for This Recipe

To achieve precision plating and perfect slicing, use these chef-approved tools:

• Sharp Sushi Knife: For paper-thin tuna slices. Shop Here
• Mandoline Slicer: Achieve ultra-thin radish and daikon slices. Shop Here
• Squeeze Bottles: For precise sauce application. Shop Here

Step 1: Prepare the Soy-Lime Dressing

A perfectly balanced soy-lime dressing enhances the natural umami of the tuna.

Ingredients Used in This Step:

Soy sauce, lime juice, yuzu juice, sesame oil, honey, and ginger.

Method:

1. Mix the Ingredients: In a small bowl, whisk together soy sauce, lime juice, yuzu juice, sesame oil, honey, and grated ginger.
2. Chill for 10 Minutes: Let the flavors meld while you prepare the rest of the dish.

💡 Pro Tip: Use fresh lime juice—bottled versions lack the same vibrant acidity.

Step 2: Slice the Tuna

Thinly slicing the tuna ensures a delicate, melt-in-your-mouth texture.

Ingredients Used in This Step:

Sashimi-grade yellowfin tuna.

Method:

1. Chill the Tuna: Place the tuna in the freezer for 10–15 minutes to firm it slightly for easier slicing.
2. Use a Sharp Knife: With a sushi knife, slice the tuna against the grain into paper-thin pieces.
3. Arrange on the Plate: Lay the slices in a circular, overlapping pattern on a matte black plate for dramatic contrast.

💡 Pro Tip: A sharp knife is essential—dull blades will tear the delicate tuna.

Step 3: Prepare the Garnishes

The garnishes add texture, color, and complexity to each bite.

Ingredients Used in This Step:

Micro shiso leaves, watermelon radish, pickled daikon, avocado purée, black garlic emulsion, lime zest, sesame seeds, and edible gold leaf.

Method:

1. Slice the Radish: Using a mandoline slicer, cut thin rounds of watermelon radish for a crisp, peppery contrast.
2. Julienne the Daikon: Cut pickled daikon into fine strips for acidity and crunch.
3. Prepare the Avocado Purée: Blend ripe avocado with lime juice and salt until smooth.
4. Plating the Garnishes:
   • Scatter micro shiso leaves over the tuna.
   • Place thin radish slices to one side, fanning them slightly.
   • Arrange a small mound of pickled daikon for brightness.
   • Use a small spoon or piping bag to add a quenelle of avocado purée beside the tuna.
   • Lightly drizzle black garlic emulsion for a deep umami note.
   • Finish with a sprinkle of sesame seeds, a dusting of lime zest, and a touch of edible gold leaf.

💡 Pro Tip: Keep plating minimal—each garnish should enhance, not overpower, the dish.

Step 4: Drizzle the Dressing & Serve

The final step brings all the flavors together.

Ingredients Used in This Step:

Soy-lime dressing, plated tuna carpaccio.

Method:

1. Use a Spoon or Squeeze Bottle: Drizzle the soy-lime dressing lightly over the tuna.
2. Let It Marinate for a Minute: This allows the citrus and umami flavors to infuse into the delicate fish.
3. Serve Immediately: This dish is best enjoyed fresh.

💡 Pro Tip: Serve with chilled plates to keep the tuna cool and pristine.

Why You’ll Love This Dish

✨ Fresh & Elegant – High-quality yellowfin tuna meets bright citrus and umami-rich soy.
✨ Visually Stunning – A modern plating technique that highlights the delicate translucency of the fish.
✨ Simple Yet Refined – A dish that lets the natural flavors shine, enhanced by thoughtful garnishes.

Pairing Suggestions

🍷 Crisp Sauvignon Blanc – Its zesty acidity and citrus notes complement the soy-lime dressing beautifully.
🍶 Chilled Junmai Daiginjo Sake – A smooth, subtly fruity sake enhances the delicate umami of the tuna.
🍵 Iced Green Tea with Yuzu – A non-alcoholic pairing that refreshes the palate.

Share Your Creation

We’d love to see your Tuna Carpaccio with Soy & Lime! Share your plated dishes on Pinterest or social media using #BeyondEveryBite, and your creation could be featured in our next article.

Shop the Essentials for This Recipe

• Sharp Sushi Knife: For perfectly thin tuna slices. Shop Here
• Mandoline Slicer: Get precise radish and daikon cuts. Shop Here
• Precision Squeeze Bottles: Create beautiful sauce designs. Shop Here

This dish is the ultimate fusion of Japanese simplicity and fine dining artistry—delicate, flavorful, and stunningly plated. Bon appétit! 🍣✨