TUNA CARPACCIO

TUNA CARPACCIO

DIFFICULTY
Beginner

2 tbsp Balsamic Vinegar
 ¼ tsp Dijon Mustard
 8 tbsp Extra-Virgin Olive Oil
 20 oz Yellowfin Tuna Carpaccio from Peskados
 4 tsp Lemon juice
 2 tsp Sliced fresh chives
 1 tsp Minced shallot
1

Combine vinegar and mustard in small bowl; whisk in 4 tablespoons olive oil. Season dressing to taste with sea salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.

2

Place 1 sheet of plastic wrap on damp work surface (to prevent plastic from slipping). Arrange 1/4 of tuna squares 1 inch apart in circle on plastic. Cover with second sheet of plastic. Using flat side of mallet, gently pound tuna squares until they are very thin and form an 8- to 9-inch solid round.

3

Place tuna round, still in plastic, on plate. Form 3 more rounds with remaining tuna. Refrigerate tuna carpaccio at least 30 minutes and up to 4 hours.

4

Peel 1 plastic sheet from each tuna carpaccio round; invert onto plates and peel off remaining plastic. Brush each with 1 tablespoon olive oil, then sprinkle with lemon juice, chives, shallot, sea salt, and pepper.

5

Serve with your favorite salad on top. (Spinach, Watercress, etc)

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