Tuna carpaccio with arugula and parmesan cheese
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Tuna carpaccio is a dish which is made by thinly slicing fresh raw tuna and serving it with a savory and often spicy sauce.
ingredients
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serves: 4
1 piece (8-oz/225-g) of tuna loin fillet
1/4 cup extra virgin olive oil
1/2 oz (15 g) Parmesan shavings
2 oz (50 g) arugula
Maldon sea salt flakes
Coarsely ground black pepper
Nutrition Facts
Tuna carpaccio with arugula and parmesan cheese
Servings Per Recipe: 4
Amount per Serving
Calories: 244
- Total Fat: 19.8 g
- Saturated Fat: 3.4 g
- Trans Fat: 0 g
- Cholesterol: 9.9 mg
- Sodium: 292.2 mg
- Total Carbs: 6 g
- Dietary Fiber: 0.2 g
- Sugars: 0.3 g
- Protein: 10.8 g
preparation
1. Wrap the piece of tuna tightly in some plastic wrap so that it takes on a nice cylindrical shape. Place it in the freezer for about 3 hours until it is firm but not completely frozen.
2. Remove the tuna from the freezer, unwrap, and place on a chopping board. Cut across into very thin slices using a very sharp, long-bladed knife. They should be as thin as, if not thinner than, smoked salmon.
3. Arrange about four slices of tuna to cover four cold plates in a single layer, pressing them out slightly so that they butt up together. Drizzle the oil over the fish and sprinkle with a little black pepper and sea salt flakes.
4. Scatter the Parmesan shavings over the tuna and pile the arugula leaves in the center. Serve with a little crusty fresh bread.
Cooks' note:
VARIATION:Carpaccio of monkfish with lemon olive oil:
Replace the tuna with prepared monkfish fillets. Wrap and freeze for just 1 hour. Serve drizzled with Lemon Olive Oil or extra virgin olive oil.
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