Recipe courtesy of Vernon Cardenas
Bluefin Tuna Carpaccio with Truffle Soy and Parmesan Cheese
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 2 to 4 servings
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 2 to 4 servings
Ingredients
4 ounces fresh sushi-grade bluefin tuna (or Hawaiian Ahi), sliced thin into 12 pieces
1-ounce baby arugula, cleaned and dried
1-ounce 6 to 12 months aged imported Parmesan, shaved
4 teaspoons soy sauce
2 teaspoons white truffle oil
1/2 teaspoon black peppercorns
Directions
- Fan out the tuna on a large chilled platter. Arrange the baby arugula evenly over the tuna. Place the shaved Parmesan over the arugula. In a squeeze bottle, combine the soy sauce and the white truffle oil. Shake and drizzle the sauce over all the ingredients. Grind the black peppercorns over the dish. Serve cold.
