Homemade Le Bernardin-Inspired Yellowfin Tuna Carpaccio with Chive Vinaigrette

Slice the tuna: Remove the tuna from the freezer. Using a very sharp knife (a sashimi knife or sharp chef's knife is ideal), slice the tuna against the grain into extremely thin rounds or oblong pieces, about 1/16 to 1/8 inch thick.

Pound the tuna: Lay individual slices of tuna (or small batches) between two sheets of plastic wrap on a clean cutting board. Using a meat mallet, rolling pin, or the flat bottom of a heavy pan, gently but firmly pound the tuna until it is almost transparent and very thin, being careful not to tear it. Repeat with all slices.

Arrange the tuna: Carefully peel the pounded tuna slices from the plastic wrap and artfully arrange them in a single, slightly overlapping layer on chilled serving plates. For a professional look, try to create a neat circular or fan pattern.

Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and finely minced chives. Season with a pinch of flaky sea salt and freshly ground black pepper. Taste and adjust seasoning as needed; the dressing should be bright, fresh, and slightly acidic.

Dress and serve: Drizzle the chive vinaigrette generously over the arranged tuna carpaccio. Finish with a final sprinkle of flaky sea salt and freshly ground black pepper. Serve immediately as an elegant appetizer.