Preparing Fish for Carpaccio and Tartara

The technique illustrated here is used when making Crudo di Pesce and Tartara di Tonno.

For tartara, cut a tuna loin into slabs. Slice each slab of tuna into 6-millimeter- (¼-inch)-thick slices. Cut the slices into 6-millimeter (¼-inch) dice. Areas of the tuna in which there is connective tissue are slightly tough; gently scrape the flesh from the connective tissue with a spoon. The connective tissue is not served.