Tuna Carpaccio
Ингредиенты
- Grated zest and juice of 1 lemon
- 2 tablespoons (30 ml) balsamic vinegar
- 1 tablespoon (15 ml) Dijon honey mustard
- 1/2 cup (125 ml) olive oil
- Salt and pepper
- 1 lb (454 g) fillet very fresh bluefin tuna
- 2 shallots, finely chopped
- 1/4 cup (60 ml) black olives, pitted and chopped
- 2 tablespoons (30 ml) capers, drained
- 1/2 cup (125 ml) fresh basil, chopped
- Fresh Parmesan cheese shavings
Инструкция
- In a bowl, whisk together the lemon zest and juice, balsamic vinegar, and mustard.
- Add the oil in a thin stream, while whisking constantly. Season with salt and pepper. Set aside.
- With a sharp knife, thinly slice the tuna.
- To serve, on four large plates, place the tuna so that the slices slightly overlap.
- Drizzle the vinaigrette over the tuna. Garnish with shallots, black olives and capers.
- Cover and let stand for ten minutes at room temperature. Before serving, garnish with basil and Parmesan shavings.
