Todd English’s Tuna
Carpaccio
Serves 4
- 4- 1 ounce pieces of #1 tuna, cut into
thin steaks
- 2 tablespoons capers, chopped
- 3 tablespoons fresh parsley, chopped
- ¾ cup mesclun mix
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- Salt and pepper to taste
For Aioli:
1.
Place a 10” X 10” piece of plastic wrap on a cutting board.
2.
Drizzle 1 teaspoon of olive oil onto plastic wrap. Place tuna on
top of wrap and drizzle 1 teaspoon of olive oil on top of tuna.
3.
Place an identical piece of plastic wrap on top of the tuna.
4.
With a kitchen mallet, gently pound tuna to paper thin, ensuring
the consistency of the tuna is the same thinness.
5.
Repeat with remaining tuna, refrigerate and set aside.
6.
Now make aioli: Place the egg yolks and lemon juice in a blender
and process for 30 seconds.
7.
Slowly add the oil in a thin, steady stream until it comes to a
smooth, “mayonnaise-y” consistency.
8.
In a medium bowl, toss the mesclun mix with olive oil, lemon
juice, salt and pepper to taste. Gently toss.
9.
Place the Blue Ginger cracker on the plate. Layer mixed greens on
top of the cracker. Gently peel plastic off of the tuna, and place tuna
on top of the mixed greens. Drizzle
1 tsp. olive oil on top of tuna and serve.
