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Course: appetizer, main course
Total time: under 1 hour
Skill level: Easy
Cost: Moderate
Yield: Makes 4 servings
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This updated version of carpaccio uses tuna served with a lemony potato salad


  • 5 tbsp extra virgin olive oil, plus extra for drizzling
  • ½ tsp chopped thyme
  • Grated zest of 1 lemon
  • 5 small Yukon Gold potatoes, scrubbed
  • Salt
  • ¼ cup mayonnaise
  • 1 tsp nonpareil capers, rinsed
  • 2 tbsp vegetable oil
  • 14 oz (400g) sushi-grade tuna steak


1. Mix 4 tbsp of the olive oil, thyme, and zest together. Set aside.

2. Boil the potatoes about 25 minutes until tender. Drain, cool, peel, and cut into thick slices. Place in a bowl. Drizzle with the remaining 1 tbsp olive oil, mix with mayonnaise, and season with salt.

3. Heat the vegetable oil in a small skillet over high heat. Fry the capers about 2 minutes, until crispy. Drain on paper towels.

4. Slice the tuna thinly across the grain. Divide the slices among 4 plates. Scatter with capers, sprinkle with salt, and drizzle with olive oil. Add equal amounts of the potatoes to each, and serve immediately.

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Nutritional Information

Nutrients per serving

Nutritional information is based on 1/8 teaspoon added salt per serving.

621kcal (31%)
38mg (4%)
12mg (21%)
661mcg RAE (22%)
43mg (14%)
440mg (18%)
6g (29%)
40g (61%)
3mg (17%)