Asian-inspired Tuna Carpaccio
From waterlily 14 years ago
- 10 to make
- Serves 8
A foodie friend and I checked out a new sushi restaurant last week, We saw the tuna carpaccio on the menu and had to try it. Once I tasted it, I knew that I would have to try to duplicate it. I was really pleased with my results and with how very easy it was. Read more I will definitely take a picture next time, it's a beautiful dish. See less
Ingredients
- 1 pound yellow-fin tuna steak, frozen shopping list
- 2 Tablespoons toasted sesame oil shopping list
- 1 Tablespoon Ponzu Sauce shopping list
- 1 teaspoon black sesame seeds shopping list
- 1 teaspoon or so wasabi mayonnaise shopping list
How to make it
- Allow the tuna to thaw slightly. Slice it thin, then place between waxed paper or plastic wrap and pound paper thin.
- Arrange tuna slices on an attractive serving platter
- Mix the sesame oil and ponzu together, pour evenly over the tuna
- Sprinkle on the sesame seeds
- Put the wasabi mayonnaise in a squeezy bottle with a small nozzle, and squeeze it on top of the tuna in a lattice pattern.
- Note: For wasabi mayonnaise, I just blend a little dried wasabi powder into commercial mayonnaise. For this dish, I used just a whisper of wasabi because I didn't want the strong flavor of the wasabi to overwhelm the dish.
People Who Like This Dish 4
- MadnN Nowhere, Us
- kimtberly Nowhere, Us
- cookingcarpenter Victoria, Canada
- Raffaella Nowhere, Us
- waterlily Joplin, MO
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