Info
- Course: Appetizer, Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 13 Times
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Tuna Carpaccio
Cookbook
This updated version of carpaccio uses tuna served with a lemony potato salad
Yield : Makes 4 servings
Prep Time : 10–15 mins
Cooking Time : 20
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
Directions
1. Mix 4 tbsp of the olive oil, thyme, and zest together. Set aside.
2. 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.
3. Heat the vegetable oil in a small skillet over high heat. Fry the capers about 2 minutes, until crispy. Drain on paper towels.
4. 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.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
621 kcal
4 % daily value
21 % daily value
22 % daily value
1139 mg
99 mg
28 g
1 g
3 g
39 g
43 mg
440 mg
6 g
40 g
17 % daily value
