Name: Casa Dani’s Porterhouse Tuna Carpaccio
Prep time: 900 s
Total time: 900 s
Yield: 1
Cuisine: Spanish
Ingredients: Thick-cut tuna steak: 110 g (cleaned); Yondu white soy sauce: 15 g; Arbequina olive oil: 45 g

Casa Dani’s Porterhouse Tuna Carpaccio

07 Apr 2026

Dani Garcia

Chef

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Difficulty

Easy

Total Time

15MIN

Cuisine

Spanish

Ingredients

Thick-cut tuna steak: 110 g (cleaned)

Yondu white soy sauce: 15 g

Arbequina olive oil: 45 g

A refreshing, light carpaccio that highlights the natural richness of raw tuna. Chef Dani García keeps the preparation simple, allowing the quality of the fish to lead.

How to make Casa Dani’s Porterhouse Tuna Carpaccio

01.

Slice and Season the Tuna

Slice the tuna into pieces about 2 mm thick.
Brush the tuna with Yondu white soy sauce.

02.

Finish and Serve

Gently coat the sliced tuna with Arbequina olive oil before serving.

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07 Apr 2026

The Chef

Dani García is a Spanish chef with an international profile and a diverse portfolio of restaurant concepts. He is known for his innovative approach to popularizing Andalusian cuisine around the world, blending traditional flavors with modern techniques. A Michelin-recognized culinary talent, García earned international acclaim with his three-star Marbella restaurant, Dani García Restaurante, before shifting his focus to more accessible dining concepts worldwide. His restaurant ventures now grace a variety of major cities, including Casa Dani in New York, a Mediterranean-inspired space that introduces American diners to Andalusian flavors with a sophisticated yet welcoming touch.

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