Tuna Carpaccio with Watercress Salad and Balsamic Dressing
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This elegant tuna carpaccio is a sophisticated choice for a light lunch or a refined dinner party starter. Using fresh, sushi-grade tuna, the fish is gently flattened into delicate rounds that melt in the mouth, beautifully contrasted by a vibrant balsamic vinaigrette. The peppery watercress and sharp shallots provide a balanced crunch that cuts through the richness of the fish, creating a refreshing and colourful plate that is as pleasing to look at as it is to eat.
As a diabetes-friendly dish, this recipe is naturally low in carbohydrates and rich in heart-healthy omega-3 fatty acids. The use of extra-virgin olive oil and fresh lemon juice ensures a bright flavour profile without the need for heavy sauces. It is a wonderfully healthy option for those seeking a protein-rich meal that feels indulgent yet remains light and nutritious.
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Ingredients for Tuna Carpaccio with Watercress Salad and Balsamic Dressing
2 tablespoons balsamic vinegar
1/4 teaspoons Dijon mustard
8 tablespoons extra-virgin olive oil, divided
Fine sea salt
450g sushi-grade ahi tuna steaks, cut into 1-inch squares
20ml fresh lemon juice
2 teaspoons thinly sliced fresh chives
1 teaspoon minced shallot
2 cups (loosely packed) watercress sprigs (about 60g )
How to make Tuna Carpaccio with Watercress Salad and Balsamic Dressing
Combine vinegar and mustard in small bowl; whisk in 4 tablespoons olive oil. Season dressing to taste with sea salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Place 1 sheet of plastic wrap on damp work surface (to prevent plastic from slipping). Arrange 1/4 of tuna squares 1 inch apart in circle on plastic. Cover with second sheet of plastic. Using flat side of mallet, gently pound tuna squares until they are very thin and form an 8- to 9-inch solid round. Place tuna round, still in plastic, on plate. Form 3 more rounds with remaining tuna. Refrigerate tuna carpaccio at least 30 minutes and up to 4 hours.
Peel 1 plastic sheet from each tuna carpaccio round; invert onto plates and peel off remaining plastic. Brush each with 1 tablespoon olive oil, then sprinkle with lemon juice, chives, shallot, sea salt, and pepper. Toss watercress and 2 tablespoons dressing in medium bowl; season to taste with sea salt and pepper. Mound watercress atop and serve.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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17 Jan 2026 | Ursprünglich veröffentlicht
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UK recipe editors
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UK recipe editors
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