Ingredients:
3 1/2 Ozs. Center Cut Tuna (thinly sliced)
1 1/2 Ozs. Extra Virgin Olive Oil
1/2 Tbsp. Meyer Lemon (juiced)
Sea Salt (to taste)
Black Pepper (to taste)
1/2 Tsp. Chives (minced)
1/2 Tsp. Shallots (minced)
6 Pieces Arugula (washed)
1 Tbsp. Frisee (centers only, washed)
Method
of Preparation:
Lay the thinly sliced tuna between two sheets of plastic wrap. Lightly pound with a meat mallet to spread the tuna to form one thin, large slice. Using a 4 inch plate, lay the plate upside down on the prepared tuna. Using a sharp knife, follow the edge of the plate around the tuna, cutting both the plastic and the tuna, to form a 4 inch circle. Remove the plate and the plastic from both sides of the tuna. Gently place the tuna round on a desired plate. Mix the olive oil, lemon juice, shallots and chives together. Spoon a small amount of the mixture on top of the prepared tuna to coat evenly. Finish by seasoning the tuna carpaccio with freshly cracked black pepper and sea salt. |
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