4 ratings

Carpaccio de Atún

Tuna carpaccio with olive, mango, and caper dressing

This recipe is courtesy of Omar Allibhoy from his cookbook Spanish Made Simple

In Spain we fish tuna off both the north and south coasts of the peninsula. It is very highly regarded, a real delicacy that’s pricey but worth every penny. Whether preserved in a glass jar, stewed or served raw, its particular taste and texture transform any recipe into a treat. On a hot summer’s day, this lean dish will bring you a smile. — Omar Allibhoy

Calories Per Serving


  • 10 1/2 Ounces fresh tuna loin (about 1 1/2 inches wide and 8 inches long)
  • 1 lemon
  • 1/2 mango, peeled and diced small
  • 6 pitted black olives, halved
  • 1 fresh red chile pepper, finely chopped
  • 1 Tablespoon finely chopped, fresh chives
  • 2 Tablespoons capers
  • 6 Tablespoons extra virgin olive oil
  • A few fresh cilantro leaves
  • A pinch of sea salt


Cut the tuna into 2 smaller loins about 1 1/2 inches wide and 4 inches long and sear very lightly on all sides in a very hot, dry pan, for about 10 seconds on each side.

Wrap in plastic wrap and freeze for 2 hours.

Remove the plastic wrap from the chilled tuna and cut into ¼-inch slices with a sharp knife. Arrange on a plate.

Zest the lemon and then remove the peel and cut the flesh into small cubes.

Place in a bowl with the mango, olives, chile pepper, and chives.

Add the capers and olive oil, mix well, and then use to dress the tuna.

Garnish with the cilantro, season with a bit of salt, and enjoy.


Recipe excerpted with permission from Spanish Made Simple by Omar Allibhoy, published by Quadrille, May 2017, RRP $24.99 hardcover.