Ingredients with Measurements:
- 1 lb fresh tuna
- 2 tbsp capers
- 1 lemon, juiced
- 2 tbsp extra-virgin olive oil
- Salt and pepper to taste
- Arugula leaves for serving
Special equipment needed:
- Sharp knife
- Cutting board
- Plastic wrap
- Meat mallet
Step-by-step instructions:
1. Begin by slicing the tuna into thin, even slices using a sharp knife.
2. Place each slice between two sheets of plastic wrap and pound gently with a meat mallet until the slices are even thinner.
3. Arrange the tuna slices on a serving platter.
4. Sprinkle the capers over the tuna.
5. Drizzle the lemon juice and olive oil over the tuna.
6. Season with salt and pepper to taste.
7. Serve the tuna carpaccio with a handful of arugula leaves on the side.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Serve chilled.
Serving size:
Serves 4
Nutritional information:
Calories: 180
Fat: 8g
Carbohydrates: 2g
Protein: 25g
Substitutions for ingredients:
- Instead of fresh tuna, you can use salmon or swordfish.
- If you don't have capers, you can use chopped olives instead.
Variations:
- Add sliced red onion or diced tomatoes for extra flavor.
- Top with shaved Parmesan cheese for a richer taste.
Tips and tricks:
- Use a very sharp knife to slice the tuna as thinly as possible.
- Make sure to pound the tuna slices gently to avoid tearing them.
- Serve the carpaccio immediately after preparing it.
Storage instructions:
- Store any leftover tuna carpaccio in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This dish is best served cold and should not be reheated.
Presentation ideas:
- Arrange the tuna slices in a circular pattern on a large platter for an elegant presentation.
- Garnish with lemon wedges and fresh herbs.
Garnishes:
- Lemon wedges
- Fresh herbs
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Garlic bread
Troubleshooting advice:
- If the tuna slices tear while pounding them, simply arrange them on the platter as best as possible.
Food safety advice:
- Make sure to use fresh, high-quality tuna for this recipe.
- Store any leftovers in the refrigerator and consume within 2 days.
Food history:
- Carpaccio is a traditional Italian dish that originated in Venice in the 1950s.
Flavor profiles:
- This dish is light, fresh, and tangy, with a subtle brininess from the capers.
Serving suggestions:
- Serve as an appetizer or light lunch.
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Region: Italian