Tuna Carpacio With Basil Oil Lemon and Caper Berries
From mystic_river1 16 years ago
- - to make
- Serves 6
Tuna is the world’s most popularly eaten fish. Unfortunately much of this huge consumption is aided by millions of can openers and a lot of cheap mayonnaise. Such a shame really as this beautiful fish deserves to be eaten in the state it comes off the fishmongers knife; raw, or as near to as possible. Read more The more you meddle with it the more beauty it loses. That is why it lends itself to carpaccio so well, cut it raw, a little sprinkle of this, a little drizzle of that and serve it. See less
Ingredients
- A very sharp knife shopping list
- 20 oz whole tuna fillet (ideally yellowfin) with the blood line removed. shopping list
- Ask your fish monger for a cut just behind the midloin, otherwise the surface will be too big to slice without a commercial slicer. shopping list
- caper berries shopping list
- 2-3 lemons shopping list
- Homemade pesto (quality commercial can be used) shopping list
- 2 oz arugala shopping list
- extra virgin olive oil (as always with the oil, buy quality, and particularly for this recipe) shopping list
- sea salt flakes shopping list
- black pepper corn mill shopping list
How to make it
- Trim the tuna loin of any tendon and bloodline and pull the loin as smooth and straight as possible.
- Place the loin in the freezer, for approx half an hour.
- Sharpen your knife.
- Put a few tablespoons of pesto into a mixing bowl and add enough olive oil to give it a runny consistency yet very green.
- Cut the caper berries in half from the stem down.
- Arrange the 4 serving plates on your workbench, near your chopping board.
- Remove the loin from the freezer and with your very sharp knife start slicing across the grain and place the very thin slices on the plates in 1 layer.
- Toss the arugula with a little lemon juice, olive oil and salt and pepper and set aside.
- Place a few caper berries randomly on each plate, drizzle a pattern of pesto oil onto the fish.
- Squeeze a little lemon juice over the fish and season with pepper and a small pinch of salt.
- Place a small handful of lettuce on the centre of each plate and voila, you’re done, so go sit down with your guests and enjoy with a nice medium bodied white. Verdehlo and pinot grigio pair nicely with this dish.
People Who Like This Dish 5
- mellybelly CA
- neena51 Hollywood, FL
- jenniferbyrdez Kenner, LA
- abermouse Louisville, KY
- irishiz Annapolis, MD
- wolfpackjack Raleigh, NC
- texaschef DALLAS, TX
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 5 people-
Yeah baby.
jenniferbyrdez
in kenner loved it
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Great post MJ... thanks so much... you get my praise and top kudos...dave
wolfpackjack
in Raleigh loved it
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ohh yeah!!!!! it gets my 5!
neena51
in Hollywood loved it
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