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
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
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