Pounded Tuna Carpaccio

5 from 1 vote

Prep Time25

Servings:

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.

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

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.

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.

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.