Carpaccio di Tonno (Tuna Carpaccio)

April 29, 2013Posted in:

Carpaccio di Tonno
Tuna Carpaccio
Serves 4

½ pound sushi-quality tuna (4 pieces, 2 ounces each)
10 tablespoons extra-virgin olive oil
Juice of 1 lemon
2 cups washed mixed salad greens
Salt and fresh ground black pepper, to taste
½ cup finely chopped tomatoes
2 tablespoons finely chopped scallions (or fresh chives)
4 fresh basil leaves, chopped very fine
Grating of fresh ginger

1. Place each piece of tuna between 2 sheets of wax paper or plastic wrap and, with a flat mallet, pound each pieces as thin as possible without tearing the paper. (This is a lot of work, and it will take you a while to get the hang of it.)
2. In a bowl, mix together 2 tablespoons of the olive oil and half the lemon juice. Mix with the salad greens. Scatter the greens over 4 plates. Lay a piece of tuna on top of each salad.
3. In a separate bowl, whisk together the remaining lemon juice with salt and pepper. Then beat in the remaining 8 tablespoons of olive oil and stir in the tomatoes, scallions, basil, and grated ginger. Spoon the sauce over the tuna and serve.