Big Eye Tuna Carpaccio* Recipe
with tomatillo and salsa macha
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Ingredients
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Ingredients for Big Eye Tuna Carpaccio
Method
Directions for Preparing Big Eye Tuna Carpaccio
Prepare the Tuna
Using a sharp knife, slice the Big Eye Tuna into very thin rounds, about 1/8 inch thick. Arrange the slices on a chilled plate in a single layer.
Make the Tomatillo Salsa
In a blender or food processor, blend the tomatillos until smooth. Add olive oil, lime juice, salt, and pepper, then blend until combined.
Assemble the Carpaccio
Drizzle the tomatillo salsa over the tuna slices. Spoon salsa macha over the top, and garnish with fresh cilantro.
Serve
Serve immediately, optionally with additional lime wedges on the side.