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Carpaccio Di Tonno

  • Yield: 2 servings


  • 1/2 pound sashimi grade tuna
  • 1 lemon, juiced
  • 1 orange, juiced
  • 1 tablespoon minced shallots or red onion
  • 1/2 lemon, juiced
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 bunch baby arugula, rinsed well
  • Sea salt from Trapani
  • Splash orange-flavored vin cotto


  • Thinly slice the tuna and arrange in a shallow dish. Pour the lemon juice and orange juice over it and let marinate at room temperature for 1 hour.
  • Place shallots in a small bowl and whisk in lemon juice and olive oil. Season with salt and pepper.
  • Season arugula with salt and pepper. Mound salad on a platter and arrange the slices of tuna around it. Lightly season both the salad and the tuna with sea salt and add a splash of vin cotto. Mangia.

Recipe Details