Tuna Carpaccio with Capers, Olives, Lemon Zest, Arugula and Olive Oil
- 1/2 pound sashimi grade yellowfin tuna
- 1/3 cup ponzu sauce
- Pinch salt
- 1 lemon, zested, optional
- Good quality olive oil
- 1/2 cup olives, pitted and diced
- 2 tablespoons capers, salt-packed and rinsed
- Chopped parsley leaves
Thinly slice the tuna and place in a bowl with the ponzu sauce. Season with a pinch of salt.
Toss the arugula with the zest, oil and season with salt and pepper. Place the tuna on top of the greens and sprinkle the olives around the tuna. Garnish with capers and chopped parsley.
Recipe courtesy of Emeril Lagasse, 2007
Recipe courtesy of Giada De Laurentiis