Tuna Carpaccio
Ingredients
- ½ lb fresh tuna, sushi grade
- olive oil, for drizzling
- 1 jalapeño, diced very small
- ¼ red onion, diced very small
- 1 tbsp capers, diced very small
- Maldon salt, for sprinkling
- 1 lemon, cut into wedges, for garnish and sprinkling
Instructions
- Cover a cutting board with plastic wrap. Slice the tuna and place pieces over the plastic. Drizzle with olive oil. Cover with another layer of plastic wrap.
- Use a meat pounder to flatten the tuna down, until it is really thin and covers the entire surface.
- Freeze until ready to use. You can prepare a few of these at a time and keep them in the freezer until you want to serve them.
- About 1 hour before serving, remove from freezer and remove one layer of plastic wrap. Place upside down on a serving plate or cutting board. Remove the other layer of plastic wrap and let thaw.
- Meanwhile, prepare the toppings. If serving this on Shabbos, you can prepare all the cut up ingredients in advance. I like to place a bit of paper towel underneath the cut up vegetables to absorb any eventual moisture. If preparing in advance, add some oil and a bit of salt to the onion as well.
- Once the tuna is thawed, use your hands to make sure the entire surface is spread evenly with the tuna carpaccio. Drizzle a bit more olive oil over the surface of the tuna.
- Sprinkle with the diced jalapeño, red onion and capers. Finish off with a bit of Maldon salt flakes. Garnish with lemon wedges. Serve with crackers or sourdough bread.
