Slice the Tuna. Use a sharp knife to thinly slice the thawed tuna into carpaccio-style pieces, approximately 1/8 to 1/4 inch thick.
Arrange the sliced tuna on a serving plate, ensuring an even distribution. Drizzle fresh lemon juice and extra virgin olive oil over the sliced tuna to provide acidity and richness. Season with salt and freshly ground black pepper to taste.
Sprinkle shaved parmesan and capers evenly over the tuna carpaccio for a mild onion flavor and a pop of color. Serve it as an appetizer or as part of a seafood platter. Enjoy!
