Bottarga-crusted Tuna with Asparagus

I often see ‘carpaccio’ of raw seafood on restaurant menus. Strictly speaking, though, carpaccio was a dish invented at Harry’s Bar in Venice in 1950, which consisted of raw beef drizzled with a lemony mayonnaise; it was named for the brilliant reds and whites common in the paintings of Renaissance artist Vittore Carpaccio, who was exhibiting in Venice at the time. In Italy, dishes of raw seafood are generally called crudo, which is Italian for ‘raw’.