• Are you looking for a classic tuna carpaccio recipe? This Italian dish consisting of raw fish with citrus and other flavorings makes an elegant appetizer. Try serving this at dinner parties or other special occasions where you want to show off your prowess in the kitchen. It is not complicated to make, but will make you look like a skilled chef. Just read the guide below to quickly learn how to make tuna carpaccio.

The key to making terrific carpaccio is to use the best sashimi-grade tuna as possible. Because the fish is accompanied only by a light dressing of citrus and herbs, it will be nearly impossible to make up for a poor quality cut. The tuna is the star here, so be sure to get hold of some that is worthy of the attention.

• 1 pound tuna, cut into 1 inch slices
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon spicy mustard
• 2 tablespoons fresh lemon juice
• 1 tablespoon shallot, diced finely
• 4 teaspoons small capers
• Sea salt
• Black pepper

1. Place tuna between 2 pieces of waxed paper or plastic wrap
2. Lightly moisten a work surface with water to prevent sliding
3. Pound out tuna with a mallet or the bottom of a jar, until tuna is about 1/8 inch thick
4. Refrigerate tuna for 1-4 hours

1. In a small bowl, whisk together oil, vinegar, mustard and salt and pepper to taste
2. Drizzle oil/vinegar/mustard dressing onto the bottom of plates
3. Peel waxed paper or plastic from tuna, and arrange on plates
4. Drizzle on lemon juice
5. Top with shallot and capers
6. Serve