Santa Fe Tuna Carpaccio


  • 1 (1 pound) loaf French bread
  • 10 ounces ahi (yellowfin) tuna, sushi-grade – sliced 1 inch long and 1/8 inch thick
  • 1/4 cup onion, cut into 1/8-inch dice
  • 2 tablespoons capers, drained
  • 3 ounces olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


Slice the French bread 1/4 inch thick, and set aside.

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Place the tuna slices in a single layer in a flat nonreactive dish. Sprinkle the tuna with onion and capers; drizzle with olive oil and lemon juice. Sprinkle with kosher salt and black pepper.

Serve slices of tuna on sliced French bread.