Tuna Carpaccio With Caper Dressing

Recipe Ingredients

1/2 lb	227g / 8oz	Ahi tuna - thinly sliced
4 teaspoons	20ml	Capers
2 tablespoons	30ml	White wine
1/2 lb	227g / 8oz	Arugula
2 teaspoons	10ml	Lemon juice
1/2 cup	118ml	Olive oil - divided
2 tablespoons	30ml	Balsamic vinegar
1		Radish sprouts - (2.2 oz)
1		Shallot - chopped (large)
1		Plum tomato - thinly sliced

Recipe Instructions

One way to slice the tuna very thin is to freeze it for about 30 minutes, then slice it. The slices should be so thin that you almost see through them.

Rinse the capers with cold water and place them in a bowl with the wine. If you like, you can cover this tightly and refrigerate overnight for a more developed flavor.

Tear the arugula into large pieces. Drain and finely chop the capers, and in a small bowl, combine them with the lemon juice and 1/4 cup of olive oil.

Combine the remaining olive oil with the vinegar and toss with the arugula. Place a portion of the arugula in the middle of each of 4 plates. Arrange the tuna over the greens and garnish with radish sprouts, chopped shallot and the tomato. Spoon on the caper dressing and serve.

This recipe yields 4 servings.

Each serving: 352 calories; 111 mg sodium; 22 mg cholesterol; 31 grams fat; 5 grams saturated fat; 4 grams carbohydrates; 15 grams protein; 1.15 grams fiber.

Description:

"{Carpaccio Di Tonno Ai Capperi}"

Source:
The Los Angeles Times, 10-03-2001

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