Recipe courtesy of Sal Passalacqua
Carpaccio di Tonno
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 212
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 14
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 30
- Cholesterol
- 44
- Sodium
- 627
- Total: 1 hr 20 min
- Prep: 20 min
- Inactive: 1 hr
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.