Name: Carpaccio di Tonno
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 2 servings
Cuisine: italian
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.

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

Recipe courtesy of Chef Sal Passalacqua, Dimaio Cucina

On Tonight

Carpaccio di Tonno

Categories: