Ingredients with Measurements:
- 8 oz fresh tuna
- 1/4 cup capers
- 1/4 cup pitted kalamata olives
- 1/4 cup extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper, to taste
- Arugula leaves, for serving
Special equipment needed:
- Sharp knife
- Cutting board
- Plastic wrap
- Meat mallet or rolling pin
- Small bowl
- Whisk
Step-by-step instructions:
1. Rinse the tuna and pat it dry with paper towels.
2. Wrap the tuna in plastic wrap and place it in the freezer for 30 minutes to firm up.
3. Meanwhile, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
4. Remove the tuna from the freezer and unwrap it.
5. Using a sharp knife, slice the tuna into thin, even slices.
6. Arrange the tuna slices on a serving platter, slightly overlapping each other.
7. Drizzle the dressing over the tuna slices.
8. Sprinkle the capers and olives over the top.
9. Serve the tuna carpaccio with arugula leaves on the side.
Time:
Preparation time: 10 minutes
Cooking time: None
5. Temperature:
None
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 17g
Carbohydrates: 3g
Protein: 19g
Substitutions for ingredients:
- Tuna can be substituted with salmon or swordfish.
- Kalamata olives can be substituted with green olives.
- Arugula leaves can be substituted with mixed greens or spinach.
Variations:
- Add sliced red onion or cherry tomatoes for extra flavor and color.
- Top the tuna carpaccio with shaved Parmesan cheese or crumbled feta cheese.
- Use a different dressing, such as a balsamic vinaigrette or a soy-ginger dressing.
Tips and tricks:
- Make sure to use fresh, high-quality tuna for the best flavor and texture.
- Freezing the tuna before slicing it makes it easier to cut into thin, even slices.
- Use a very sharp knife to slice the tuna.
- Serve the tuna carpaccio immediately after adding the dressing and toppings.
Storage instructions:
Tuna carpaccio is best served fresh and should not be stored.
Reheating instructions:
N/A
Presentation ideas:
Arrange the tuna slices in a circular pattern on a large platter, with the capers and olives in the center. Garnish with fresh herbs, such as parsley or basil.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
Tuna carpaccio pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the tuna carpaccio with crusty bread or crostini for dipping in the dressing. A simple green salad or roasted vegetables would also make a great side dish.
Troubleshooting advice:
If the tuna is difficult to slice, try freezing it for a few more minutes.
Food safety advice:
Make sure to use fresh, high-quality tuna and store it properly before using. Wash your hands and all utensils and surfaces that come into contact with the tuna to prevent cross-contamination.
Food history:
Carpaccio is a traditional Italian dish that typically consists of thinly sliced raw beef or fish, dressed with olive oil and lemon juice.
Flavor profiles:
The tuna carpaccio is fresh and light, with a tangy dressing and briny capers and olives.
Serving suggestions:
Serve the tuna carpaccio as an appetizer or light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian