Peach season is in full swing here in Northern California, so to celebrate the start of summer, I thought I’d try combining two of my favorite things: fresh peaches & fresh ahi tuna.
Just as the Hawaii in me loves poke and sashimi, the Italian in me is a fiend for carpaccio. Growing up on the Monterey Bay, one of the sustainable seafood capitals of the world, only stoked that fire. I always veer towards the crudos, ceviches, carpaccios, and pokes on the menu, but have never actually made carpaccio at home.
And while carpaccio may sound intimidating to make, this recipe is startlingly easy to make. The hardest part is finding the sushi grade ahi tuna — once you have that, you’re peachy.
Ingredients:
Serving Size: 2-4 as an appetizer
- 0.25 lbs sushi grade ahi tuna, sliced paper thin*
- 1/2 of a peach, cut in paper thin slivers**
- 1 tsp high quality olive oil
- 2 tsp minced red onion
- 1/4 tsp green onion, thinly sliced
- 1 slice of lemon, squeezed
- Sprinkle of flakey sea salt
Directions:
Total Time: 10 minutes (5 to prep & 5 to make)
- Prep first! Cut your red and green onions, and set aside.
- Thinly slice your tuna, then do the same with your peach. You want your peach slices to be slightly thinner or at least on par with your tuna slices, so not to overpower the tuna.
- Arrange your tuna and peaches on your plate in an alternating pattern. Drizzle with olive oil, then sprinkle on the salt, red onion, and green onion. Squeeze your fresh lemon on top. Enjoy immediately!
Notes:
* On the tuna: you are eating this raw, so you must use sushi grade tuna. I’d call around locally to see where sells this – my Whole Foods was out but a local butcher had some. High quality sushi grade tuna by the pound is expensive, but the good news is you don’t need a full pound for this recipe (though I totally support you quadrupling it if that’s your vibe – you wouldn’t regret it!)
** On the peaches: similarly, high quality peaches make all the difference in this recipe. I’d recommend eating by the season and saving this recipe for the summertime, when you can buy in-season, juicy peaches.
What am I listening to as I make this?
What can I learn while I make this? That peaches and nectarines are the same genetically – except for one gene! Peaches have a gene causing them to have fuzzy skin. Nectarines are essentially fuzz-free peaches. Mind blown!
What if I want raw fish but not this dish? Don’t worry, I won’t be offended. Check out these other ideas below:
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