Recipe courtesy of Joe Realmuto
Save Recipe Print
Tuna Carpaccio with Roasted Baby Beets and Citrus Pressed Olive Oil
Total:
1 hr 25 min
Prep:
5 min
Cook:
1 hr 20 min
Yield:
4 servings
Total:
1 hr 25 min
Prep:
5 min
Cook:
1 hr 20 min
Yield:
4 servings

Ingredients

Directions

Stretch a sheet of plastic wrap on flat countertop. Sprinkle with olive oil and place on piece of tuna in center of plastic wrap. Cover with same size of plastic wrap. Gently pound tuna with mallet until very thin. Repeat for remaining tuna. Keep cold until serving. Clean green tops from beets, place beets in a roasting pan with oil, thyme, salt and pepper. Add 2 tablespoons of water to prevent burning. Cover tightly with aluminum foil. Place in a preheated 375-degree oven for 45 minutes, until a knife easily penetrates beets. Cool to room temperature and with wet towel, peel skin off beets. Cut each beet into 4 quarters.

Remove plastic from tuna and place on center of plate. Season with salt and pepper, drizzle with Agrumato and chopped chives. Toss micro greens and beets with Agrumato and shape greens into a small ball. Place greens at top of plate and randomly scatter beet pieces on carpaccio.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Carpaccio of Tuna with Nicoise Vinaigrette

Recipe courtesy of Terrance Brennan

Tuna Carpaccio with Basil Cream and White Truffles

Recipe courtesy of David Rosengarten

Bluefin Tuna Carpaccio with Truffle Soy and Parmesan Cheese

Recipe courtesy of Vernon Cardenas

Browse Reviews By Keyword

          Latest Stories