Tuna carpacco with cucumber

1 Servings

Ingredients

Quantity Ingredient
8 ounces Tuna, #1 sushi-grade
Salt and pepper to taste
1 small Sweet potato, peeled and chopped, in 1/4\" cubes
1 medium Cucumber
¼ medium Red onion, finely chopped
1 teaspoon Saffron
½ cup White wine vinegar
2 tablespoons Dijon mustard
½ cup Extra virgin olive oil, plus 2T

Directions

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Slice tuna into 4 equal pieces and place each between lightly oiled pieces of aluminum foil. Lightly pat tuna with a cleaver until paper thin. Carefully flip each piece onto a chilled plate and refrigerate, wrapped in plastic.

Place sweet potato cubes into boiling water and cook until tender yet firm (3 to 4 minutes). Rinse under running water until cool and set aside.

Remove seeds from cucumber and cut into 1/8th-inch thick half moons with skin on.

Place onion, saffron and white wine vinegar to a boil and reduce by half.

Place vinegar mixture in blender with mustard and blend until smooth.

Drizzle in a half cup extra virgin olive oil until emulsified and season with salt and pepper. Set aside.

Remove tuna plates from refrigerator and season with salt and pepper. In a mixing bowl, dress cucumbers and sweet potatoes together with 2 tablespoons extra virgin olive oil and season with salt and pepper. Divide sweet potato mixture in center of each plate, drizzle with saffron vinaigrette and serve immediately.

Yield: 4 servings

Recipe by: MOLTO MARIO

Posted to MC-Recipe Digest V1 #469 by "suechef@..." <suechef@...> on Feb 3, 1997.

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