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Tuna Carpaccio

Updated February 23, 2016
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This updated version of carpaccio uses tuna served with a lemony potato salad

Makes4 servings

Preparation Time15 min

Preparation Time - Text 10–15 mins

CostModerate

Easy

Total Timeunder 1 hour

OccasionFormal Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationraw

Mealdinner, lunch

Taste and Texturecreamy, herby, savory, tangy

Ingredients

  • 5 tbsp extra virgin olive oil, plus extra for drizzling
  • ½ tsp chopped thyme
  • Grated zest of 1 lemon
  • 5 small Yukon Gold potatoes, scrubbed
  • Salt
  • ¼ cup mayonnaise
  • 1 tsp nonpareil capers, rinsed
  • 2 tbsp vegetable oil
  • 14 oz (400g) sushi-grade tuna steak

Instructions

Mix 4 tbsp of the olive oil, thyme, and zest together. Set aside.

Boil the potatoes about 25 minutes until tender. Drain, cool, peel, and cut into thick slices. Place in a bowl. Drizzle with the remaining 1 tbsp olive oil, mix with mayonnaise, and season with salt.

Heat the vegetable oil in a small skillet over high heat. Fry the capers about 2 minutes, until crispy. Drain on paper towels.

Slice the tuna thinly across the grain. Divide the slices among 4 plates. Scatter with capers, sprinkle with salt, and drizzle with olive oil. Add equal amounts of the potatoes to each, and serve immediately.

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