Mary Beth Clark

Culinary Educator · Consultant · Author
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Raw Tuna Carpaccio with Olive Oil and White Truffles

www.marybethclark.com

Raw tuna carpaccio and white truffles are magical together! With few regulations for sushi-grade or sashimi-grade fish, the best practice for consuming fish raw is to flash-freeze it first. The terms sushi-grade and sashimi-grade are marketing terms but do connote high-quality.

If the raw fish was not frozen previously, here are helpful guidelines. For parasite destruction: the EU recommends freezing and storing seafood at -4º F/-20º C or below for 7 days. The US FDA recommends freezing at -31º F/-35º C or below until solid and then storing at -31º F/-35º C or below for 15 hours; or freezing at -31º F/-35º C or below until solid and storing at -4º F/-20º C or below for 24 hours. Fishing boats are equipped with blast freezers maintaining fresh-caught fish from -20º F/-29º C to -70º F/-57º C.

Bluefin tuna, Thunnus thynnus, traditionally known as maguro or hon-maguro, has been the most common type of raw tuna used in sushi, sashimi, and rolls. Yellowfin tuna, Thunnus Albacares, known as ahi, and sometimes called maguro, is prized for its flavor and texture. If there is a choice, choose wild-caught and previously frozen tuna.

 
Sushi-grade or sashimi-grade raw tuna
Extra-virgin olive oil
Sea salt
Fresh white truffles


Thinly slice the raw tuna and arrange on serving plates. Brush with extra-virgin olive oil – very lightly – just so it barely glistens and remains moist as in the photo. Sprinkle a few grains of coarse sea salt on top. Shave fresh white truffles over the tuna carpaccio. Inhale the intoxicating aroma. Savor every bite.

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