Carpaccio di Tonno

Total Time:
1 hr 20 min
Prep:
20 min
Inactive:
1 hr

Yield:
2 servings
Level:
Intermediate

Ingredients
  • 1/2 pound sashimi grade tuna
  • 1 lemon, juiced
  • 1 orange, juiced
  • 1 tablespoon minced shallots or red onion
  • 1/2 lemon, juiced
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 bunch baby arugula, rinsed well
  • Sea salt from Trapani
  • Splash orange-flavored vin cotto
Directions

Thinly slice the tuna and arrange in a shallow dish. Pour the lemon juice and orange juice over it and let marinate at room temperature for 1 hour.

Place shallots in a small bowl and whisk in lemon juice and olive oil. Season with salt and pepper.

Season arugula with salt and pepper. Mound salad on a platter and arrange the slices of tuna around it. Lightly season both the salad and the tuna with sea salt and add a splash of vin cotto. Mangia.


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