Restaurants›Boulevard›Ahi Tuna Carpaccio Recipe

Ahi Tuna Carpaccio Recipe

Inspired by Boulevard
Time30m
Serves2

purslane, cucumber & almond fattoush, lemon tahini, wild turkish sumac, crispy lentils & marash

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Ingredients

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Fish

Fattoush Salad

Dressing

Crispy Lentils

Garnish

Method

Preparation

1

Prepare the Ahi Tuna

Slice the ahi tuna into thin carpaccio-style pieces and arrange them neatly on a serving plate.

Fattoush Salad

2

Mix the Salad

In a bowl, combine the purslane, diced cucumber, sliced radishes, diced tomato, and toasted pita bread. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.

Dressing

3

Prepare the Dressing

In a small bowl, whisk together tahini, lemon juice, water, wild Turkish sumac, and salt until smooth. Adjust the consistency with more water if needed.

Crispy Lentils

4

Crisp the Lentils

In a skillet, heat olive oil over medium heat. Add cooked lentils and season with salt. Cook until they are crispy and golden brown, about 5-7 minutes. Remove from heat and set aside.

Assembly

5

Plate the Dish

On a serving dish, place the sliced tuna carpaccio, top with the fattoush salad, drizzle the tahini dressing over, and garnish with crispy lentils and a sprinkle of marash pepper.