Tuna Carpaccio With Cucumbers, Sweet Potatoes And Saffron

Recipe Ingredients

8 oz	227g	Tuna, #1 sushi-grade
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Sweet potato - peeled, and (small)
		Chopped 1/4" cubes
1		Cucumber - sliced lengthwise (medium)
1/4		Red onion - finely chopped (medium)
1 teaspoon	5ml	Saffron
1/2 cup	118ml	White wine vinegar
2 tablespoons	30ml	Dijon mustard
1/2 cup	118ml	Extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-virgin olive oil

Recipe Instructions

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Slice tuna into 4 equal pieces and place each between lightly-oiled pieces of aluminum foil. Lightly pat tuna with a cleaver until paper thin. Carefully flip each piece onto a chilled plate and refrigerate, wrapped in plastic.

Place sweet potato cubes into boiling water and cook until tender yet firm (3 to 4 minutes). Rinse under running water until cool and set aside.

Remove seeds from cucumber and cut into 1/8-inch thick half moons with skin on.

Place onion, saffron and white wine vinegar to a boil and reduce by half. Place vinegar mixture in blender with mustard and blend until smooth. Drizzle in a half cup extra-virgin olive oil until emulsified and season with salt and pepper. Set aside.

Remove tuna plates from refrigerator and season with salt and pepper. In a mixing bowl, dress cucumbers and sweet potatoes together with 2 tablespoons extra-virgin olive oil and season with salt and pepper. Divide sweet potato mixture in center of each plate, drizzle with saffron vinaigrette and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5635) - from the TV FOOD NETWORK

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