Pounded Tuna Carpaccio Recipe with Lemon, Chili and Olive Oil

Pounded Tuna Carpaccio is inspired by an appetizer from a beloved Kauai bar and restaurant. It’s a bright, summery starter that’s impressive on the plate yet surprisingly simple to prepare. Think delicate, paper-thin tuna layered with a vibrant basil aioli, briny capers, shaved Parmesan and marinated red onion, served with crisp crostini. It’s an ideal appetizer after a day at the beach or any time you want a light, elegant bite.

To make this carpaccio, the tuna is gently pounded into a thin, even sheet. Pounding evens out the thickness, creates an ultra-tender texture and makes the fish easy to slice and eat. Use a meat mallet or the bottom of a heavy skillet and work gently: you want a thin, delicate sheet that still holds together. After pounding, chill the tuna while you prepare the remaining components.

The basil aioli is a key flavor element. It combines mayonnaise (Kewpie if available for its richer flavor), freshly squeezed lemon juice, garlic, fresh basil and a pinch of salt. Blending the aioli with an immersion blender or a high-powered blender yields a silky texture and a beautiful green color because the basil gets very finely chopped and emulsified into the mayo.

Finish the dish with shaved Parmesan, drained capers and marinated red onions. The lemon-macerated onions mellow the raw edge and add bright acidity that complements the fatty tuna and creamy aioli. Serve immediately with toasted crostini for crunch.

Ingredients

• 1 fresh big eye or ahi tuna filet (6 to 8 ounces)
• 2 tablespoons minced red onion
• 1 tablespoon lemon juice (plus additional for dressing the onions)
• 1 tablespoon capers, drained
• 1 tablespoon freshly grated Parmesan cheese
• Flaky salt, to taste
• 2 tablespoons Kewpie mayonnaise (or regular mayo)
• 1 garlic clove, minced
• 1/4 cup loosely packed fresh basil leaves
• Pinch of kosher salt
• 1 small French baguette, sliced 1/4-inch thick
• Extra-virgin olive oil, for drizzling

Step-by-step

Step one: pound the tuna

Slice the tuna lengthwise to create two thin fillets (similar to butterflying but cutting completely through). Place a sheet of plastic wrap on a cutting board, set the tuna on top and cover with another sheet of plastic. 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-pummel; the tuna should be thin but still intact. Transfer the pounded tuna to the fridge to keep chilled while you prepare everything else.

Step two: prepare the onion

In a small bowl, combine the minced red onion with 1 tablespoon lemon juice. Let it sit for at least 5–10 minutes to mellow the bite and allow the flavors to marry. Reserve any remaining lemon juice with the onions to spoon over the tuna during assembly.

Step three: make the basil aioli

In a small jar or mini food processor, combine the mayonnaise, lemon juice, garlic, basil and a pinch of salt. Blend until smooth and bright green. If using an immersion blender, a narrow jar helps the basil purée evenly. Adjust seasoning to taste and 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 and generously drizzle with extra-virgin olive oil. Broil 2–4 minutes until golden and crisp—watch closely to avoid burning. Remove and cool slightly.

Step five: assemble and serve

Remove the tuna from the fridge and discard the plastic wrap. Transfer the thin tuna sheet to a serving plate. Scatter the marinated onions over the tuna, including any leftover lemon juice for extra brightness. Shave or sprinkle Parmesan across the top, then drizzle generously with the basil aioli. Finish with capers and a light sprinkle of flaky salt. Serve right away with the warm crostini on the side.

Recipe notes & tips

• Use the freshest sushi-grade tuna you can find and keep it well chilled until assembly.
• Gently pound the fish—too much force will tear the flesh. Aim for a uniform thinness to create the classic carpaccio texture.
• If Kewpie mayonnaise is available, it adds extra creaminess and umami; otherwise regular mayonnaise works fine.
• Make the aioli up to 48 hours ahead and store covered in the refrigerator. Assemble the carpaccio just before serving to preserve texture and color.
• Watch the crostini under the broiler; slices brown quickly and can go from perfect to burned in seconds.

Recipe FAQs

Nutrition (approximate)

Author & credits

Recipe by Alex Snodgrass. Photography and styling by Eat Love Eats.

I hope you enjoy this Pounded Tuna Carpaccio—try it for summer gatherings or a special weeknight starter. If you give it a go, leave a comment to share how it turned out!