Bluefin Tuna Carpaccio with Truffle Soy and Parmesan Cheese

Name: Bluefin Tuna Carpaccio with Truffle Soy and Parmesan Cheese
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 to 4 servings
Cuisine: american
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

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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

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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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Vernon Cardenas, Katana Restaurant, West Hollywood, CA

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Show: Inside Dish

Episode: Ryan Seacrest

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Bluefin Tuna Carpaccio with Truffle Soy and Parmesan Cheese

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