Tuna Carpaccio with Soy Sauce and Olive Oil
Japanese and Mediterranean flavors come together in a bright, balanced pairing
- Nutrition facts are for one serving.
- Nutrition values do not include the daikon radish sprouts.
Ingredients(Servings: 3)
Directions
- Slice the tuna thinly. Cut the avocado lengthwise around the pit and twist to separate into halves. Remove the pit and peel, then slice into 5 mm (about 1/4 in.) thick slices. Thinly slice the onion and soak in water. Cut the kaiware into bite-sized lengths.
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Arrange a bottom layer of the tuna on a plate, place the avocado slices in the center, pile the onions on top, then sprinkle on the kaiware.
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Drizzle on the olive oil and soy sauce just before serving.
Cooking Basics
Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.
When preparing raw onions, soak in cold water before hand to remove some of the pungency and soften the flavor. However since soaking too long will dilute the flavor, soaking in cold water for 5 to 10 minutes is recommended. Squeeze out excess water before using.
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