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

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Tuna Salad

Recipe courtesy of Food Network Kitchen

Tuna Melt

Recipe courtesy of Food Network Kitchen

Tuna Croquette

Recipe courtesy of Alton Brown

Tuna Tartare

Recipe courtesy of Ina Garten

Sunny's Tuna Noodle Casserole

Recipe courtesy of Sunny Anderson

Tuna Noodle Casserole

Recipe courtesy of Food Network Kitchen

Tuna Noodle Casserole

Recipe courtesy of Ree Drummond

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Italian Tuna Salad

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword