Wayne Gisslen

Tuna Carpaccio

Preparation info
  • Portions:

    8

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1 lb

Method

  1. On a slicing machine, or with a very sharp knife, cut the tuna into slices weighing 2½ oz (75 g) each.
  2. Place each slice between two sheets of plastic film. Carefully pound each slice until it is paper thin, being careful to keep it of even thickness.
  3. If the carpaccio is not to be served immediately, keep it between the layers of plastic film and refri

Per serving: Calories, 270; Protein, 18 g; Fat, 22 g (72% cal.); Cholesterol, 35 mg; Carbohydrates, 1 g; Fiber, 1 g; Sodium, 280 mg.