Tuna Carpaccio


How do chefs make carpaccio so thin? Here is an “aha” moment about ahi tuna…

Find the freshest ahi, also known as yellowfin, tuna steaks. Rub with olive oil, and wrap in a large piece of plastic, as shown. Use a rolling pin, or maybe a baseball bat, to gradually flatten the fish to a very thin layer. To serve, drizzle with olive oil; sprinkle with sea salt, black pepper, and lemon zest; and grate or peel with a potato peeler a hard cheese (mon petit ami used Manchego) on top. Garnish with some greens (such as baby arugula). Anchovies are also a nice addition.

Truc (Tip): You can make beef carpaccio exactly the same way; find fresh filet mignon to pound. Parmigiano-Reggiano is better with beef.


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