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Ahi Carpaccio

Demonstrated by: Bob Longhi and Carol Longhi O’Leary.
Longhi’s Restaurant, October 5, 2003.



Ahi Carpaccio

  • 1 tomato, diced
  • 3/4 cup plus 2 tablespoons extra virgin olive oil
  • 1/2 cup loosely packed basil leaves, chopped
  • Salt and pepper
  • 1 clove garlic, chopped
  • 1/2 teaspoon chopped fresh oregano
  • 1 long loaf Italian bread, cut in 3/4-inch slices (about 8 to 12 slices)
  • 1/2 lb sashimi-grade ahi, sliced 1/8-inch thick
  • 3 cups baby salad greens
  • 1 tablespoon lemon juice
  • 2 lemons, halved
  • 4 teaspoons capers


In a small bowl, toss tomato with 1/4 cup olive oil, basil, salt and pepper; set aside to marinate. In another bowl, combine 1/4 cup of the olive oil with the garlic and oregano. Brush both sides of each bread slice with the oil mixture. Grill or bake the bread until golden brown on both sides. Place 2 tablespoons of the tomato mixture on each slice of grilled bread. Lay slices of ahi over the tomatoes. In a large bowl, toss the salad greens with 2 tablespoons of the remaining olive oil, the 1 tablespoon lemon juice, and salt and pepper to taste. To serve, place the greens on 4 plates and top with 2 to 3 pieces of bruschetta per plate. Squeeze juice from the lemon halves over the ahi, then drizzle each plate with a tablespoon each of the remaining olive oil. Garnish with capers. Makes 4 servings.


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