Tuna Carpaccio

Carpaccio (pronunciation: car-poch-e-o) is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), very thinly sliced or pounded thin and served as an appetizer.

Carpaccio was invented at Harry's Bar in Venice. There are several versions of how and why it originated, one was that it was first served to the countess Amalia Nani Mocenigo in the 1950's when she informed the bar's owner that her doctor had recommended she eat only raw meat for her health, and a version that a unnamed customer in the 1950s requested a dish with raw beef, and the owner came up with the idea of thinly slicing the meat and serving it with a piquant sauce. All origins suggest that the dish was named after the painter Carpaccio, supposedly in a reference to the colors of the dish, which evoked paintings by Vittore Carpaccio.

Tuna carpaccio is a dish which is made by thinly slicing fresh raw tuna and serving it with a savory and often spicy sauce. Mustard sauces are common, but tuna carpaccio can also be served with Asian-inspired sauces and a wide assortment of dressings. It is a cool and refreshing dish and a terrific starter or main course.

The 6' House Pub offers a lovely Tuna Carpaccio in it's “Sophisticated” Pub Fare, Seafood Specialties

Tuna Carpaccio Seared Ahi tuna, pickled ginger, wasabi aioli, fanned over mixed greens.

$11.96