Tuna Carpaccio with Watercress Salad and Balsamic Dressing
An elegant appetizer featuring paper-thin slices of sushi-grade tuna served with fresh watercress and a tangy balsamic dressing. This light and refreshing dish combines the delicate flavor of raw tuna with bright citrus and herbs.
Ingredients
- •2 tablespoons balsamic vinegar
- •¼ teaspoon Dijon mustard
- •8 tablespoons extra-virgin olive oil
- •1 to taste Fine sea salt
- •1 pound sushi-grade ahi tuna steaks
- •4 teaspoons fresh lemon juice
- •2 teaspoons fresh chives
- •1 teaspoon shallot
- •2 cups watercress sprigs
Cooking Instructions
- 1.
Combine vinegar and mustard in small bowl; whisk in 4 tablespoons olive oil. Season dressing to taste with sea salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.
5 min
- 2.
Place 1 sheet of plastic wrap on damp work surface (to prevent plastic from slipping). Arrange 1/4 of tuna squares 1 inch apart in circle on plastic. Cover with second sheet of plastic. Using flat side of mallet, gently pound tuna squares until they are very thin and form an 8- to 9-inch solid round. Place tuna round, still in plastic, on plate. Form 3 more rounds with remaining tuna. Refrigerate tuna carpaccio at least 30 minutes and up to 4 hours.
45 min
- 3.
Peel 1 plastic sheet from each tuna carpaccio round; invert onto plates and peel off remaining plastic. Brush each with 1 tablespoon olive oil, then sprinkle with lemon juice, chives, shallot, sea salt, and pepper. Toss watercress and 2 tablespoons dressing in medium bowl; season to taste with sea salt and pepper. Mound watercress atop and serve.
10 min