If you love sushi as well as Mediterranean flavors, Sicilian sashimi is the recipe for you.
This version of tuna carpaccio is easy to make and is a great appetizer or light meal.
What is Sicilian Sashimi?
The first time we tried this raw dish it was at Swan Oyster Depot in San Francisco, California.
It was a simple plate that was loaded with flavor.
Typically we usually eat sashimi at a sushi restaurant where it is only dressed with a little wasabi and soy sauce.
At Swan Oyster Depot, thinly sliced tuna, salmon, and scallops were served on a platter with bright olive oil that enhanced the natural fattiness of the seafood.
It was sprinkled with briny capers that brought a punch of flavor from the sea.
We loved our meal and decided that this was something we could easily replicate at home with sushi-grade fish and a high quality olive oil. (We use a bright and fruity Spanish olive oil that we brought back from Barcelona).
Tips for Slicing your Sashimi
We love having sushi-grade tuna steaks on hand in our freezer.
With our blackened tuna recipe, the tuna is coated with cajun flavors. It’s lovely sliced on tacos or on top of salads.
For Asian flavor, make our sesame crusted tuna buddha bowls for seared tuna served with fresh vegetables on rice.
Both of those recipes use seared salmon, which is easier to cut.
For the tuna carpaccio, you need to slice your sashimi when it is raw.
Here are some tips to help you achieve clean cuts:
- Use a sharp knife – you want a sharp knife that can glide through the fish without tearing up the filet. We recommend using a knife sharpener prior to slicing for the sharpest edge.
- Slice tuna and salmon at a 45 degree bias against the grain, similar to slicing a steak.
- If using a raw scallop in your dish, we recommend using these scallop sashimi tips for hokkaido scallops that are still in the shell.
Sicilian Sashimi Variations:
Traditionally, Swan Oyster Depot serves their Sicilian Sashmi with three types of seafood: raw tuna, raw salmon, and raw scallops.
This is great when you’re serving a large group, but if you are making a quick lunch for two, that is a LOT of seafood when you’re thawing whole sushi grade tuna and salmon filets.
Often when we are making a small order we concentrate on one of the seafood types:
- Sushi Grade Tuna
- Sushi Grade Salmon
- Sushi Grade Scallops
Feel free to use all three when you’re making a larger platter for a group appetizer!
Sicilian Sashimi: Tuna Carpaccio Recipe
Prep Time: 10 Minutes
Serves: 2 people
Ingredients:
- One sushi-grade tuna filet
- 1 Tablespoon of capers
- 1 Tablespoon of minced red onion
- 2 Tablespoons of a high-quality olive oil
- Pinch of flake salt
- Zest of 1 lemon
Directions:
- Thinly slice the tuna against the grain.
- Lay the tuna carpaccio slices on a plate.
- Drizzle with olive oil.
- Top with the red onion and capers.
- Finish with a sprinkle of flake salt and lemon zest.
Sicilian Sashimi: Tuna Carpaccio Recipe
Sicilian sashimi is the most flavorful tuna carpaccio recipe you can make, and it couldn't be easier to pull together!
Ingredients
- One sushi-grade tuna filet
- 1 Tablespoon of capers
- 1 Tablespoon of minced red onion
- 2 Tablespoons of a high-quality olive oil
- Pinch of flake salt
- Zest of 1 lemon
Instructions
- Thinly slice the tuna against the grain.
- Lay the tuna carpaccio slices on a plate.
- Drizzle with olive oil.
- Top with the red onion and capers.
- Finish with a sprinkle of flake salt and lemon zest.
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