Pounded Tuna Carpaccio

This Pounded Tuna Carpaccio is inspired by an appetizer at our favorite bar/restaurant on Kauai, Tahiti Nui. We love ordering this with some mai tai’s after a long day at the beach! I created my own recipe that looks impressive, but is so simple to make.

To make this carpaccio, you’ll pound tuna to tenderize it and create a uniform, thin layer for serving. Pounding helps to flatten and spread the tuna, making it more delicate and easier to eat, while also ensuring a consistent thickness. Use a meat mallet or the bottom of a saucepan to gently pound the tuna, being careful not to pound too hard or the fish may tear.

The aioli, which is drizzled on top of the tuna, is made with a combination of Kewpie mayo, freshly squeezed lemon juice, garlic, fresh basil, and salt. While you can make this in a food processor, I highly recommend blending it with an immersion blender or in a high powdered blender. This will help to really finely chop the basil and create that gorgeous green hue.

To garnish, you’ll add some fresh Parmesan cheese, capers, and marinated raw onions. There’s a ton of fantastic flavors here, creating a fabulous summer bite that will transport you to the shores of Hanalei.

ingredients:

• Fresh Big Eye or Ahi Tuna Filet
• Red Onion
• Lemon Juice
• Capers
• Freshly Grated Parmesan Cheese
• Flaky Salt
• Kewpie Mayonnaise
• Garlic Cloves
• Fresh Basil
• Kosher Salt
• French Baguette
• Extra-Virgin Olive Oil

step-by-step:

step one: pound the tuna

Slice the tuna lengthwise to create two thin fillets (like butterflying, but cutting all the way through).

Place a sheet of plastic wrap on a cutting board, lay the tuna on top, and cover with another piece of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, gently pound the tuna into a very thin, even sheet. Be careful not to over-pound—it’s delicate and should still hold its shape. Transfer the tuna to the fridge to keep chilled while you prep the rest.

step two: prepare the onion

In a small bowl, combine the minced red onion and lemon juice. This helps mellow the bite of the onion. Set aside to marinate.

step three: make the basil aioli

In a small jar using an immersion blender or a food processor, combine the mayonnaise, lemon juice, garlic, basil, and a pinch of salt. Blend until smooth. Set aside.

step four: Toast the Crostini

Preheat your oven to broil (or the highest heat setting).

Arrange the baguette slices on a sheet pan in a single layer. Drizzle generously with olive oil. Broil for 2 to 4 minutes, until golden and crisp—watch closely to avoid burning. Remove and let cool slightly.

step five: assemble and Serve

Remove the tuna from the fridge and discard the plastic wrap. Transfer to a serving plate.

Top with the marinated onions, including any remaining lemon juice.

Shave or sprinkle the Parmesan over the top. Drizzle generously with the basil aioli. Finish with capers and a sprinkle of flaky salt. Serve with the crostini on the side and enjoy immediately.

recipe faqs:

I hope y’all love this Pounded Tuna Carpaccio as much as I do! Comment below if you try it!

looking for more appetizer recipes? try these!

Bacon Apricot Zingers with Blue Cheese Drizzle

Crispy Crab Cake Bites

Watermelon and Tuna Sashimi

Smoked Trout Dip

Shrimp Ceviche

5 from 1 vote

Pounded Tuna Carpaccio

Prep: 25 minutes mins

Servings: 4

Save RecipeSaved Pin Recipe Comment Print Recipe

Ingredients 

1x2x3x

For the Tuna Carpaccio:

• ▢ 1 (6 to 8-ounce) fresh big eye or ahi tuna filet
• ▢ 2 tablespoons minced red onion
• ▢ 1 tablespoon lemon juice
• ▢ 1 tablespoon capers, drained
• ▢ 1 tablespoon freshly grated Parmesan cheese
• ▢ Flaky salt, to taste

For the Basil Aioli:

• ▢ 2 tablespoons Kewpie mayonnaise
• ▢ 1 tablespoon freshly squeezed lemon juice
• ▢ 1 garlic clove, minced
• ▢ 1/4 cup loosely packed fresh basil leaves
• ▢ Pinch of salt

For the Crostini:

• ▢ 1 small French baguette, sliced 1/4-inch thick
• ▢ Extra-virgin olive oil

Instructions 

Pound the Tuna:

• Slice the tuna lengthwise to create two thin fillets (like butterflying, but cutting all the way through).
• Place a sheet of plastic wrap on a cutting board, lay the tuna on top, and cover with another piece of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, gently pound the tuna into a very thin, even sheet. Be careful not to over-pound—it’s delicate and should still hold its shape. Transfer the tuna to the fridge to keep chilled while you prep the rest.

Prepare the Onions:

• In a small bowl, combine the minced red onion and lemon juice. This helps mellow the bite of the onion. Set aside to marinate.

Make the Basil Aioli:

• In a small jar (using an immersion blender) or a mini food processor, combine the mayonnaise, lemon juice, garlic, basil, and a pinch of salt. Blend until smooth. Set aside.

Toast the Crostini:

• Preheat your oven to broil (or the highest heat setting).
• Arrange the baguette slices on a sheet pan in a single layer. Drizzle generously with olive oil. Broil for 2 to 4 minutes, until golden and crisp—watch closely to avoid burning. Remove and let cool slightly.

Assemble & Serve:

• Remove the tuna from the fridge and discard the plastic wrap. Transfer to a serving plate. Top with the marinated onions, including any remaining lemon juice.
• Shave or sprinkle the Parmesan over the top. Drizzle generously with the basil aioli. Finish with capers and a sprinkle of flaky salt. Serve with the crostinis on the side and enjoy immediately.

Nutrition

Calories: 221kcal, Carbohydrates: 32g, Protein: 7g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 4mg, Sodium: 508mg, Potassium: 106mg, Fiber: 2g, Sugar: 3g, Vitamin A: 98IU, Vitamin C: 4mg, Calcium: 84mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4

Calories: 221

Like this? Leave a comment below!Jump to Comments →

Photography and styling by Eat Love Eats.