Sliced center Cut of Yellowfin Tuna (Sashimi grade) over mix green Lettuce topped with caramelized Onions, Raisins, Pine nuts and Avocado, finished with EVOO and aged Balsamic vinegar glaze

Slice the Yellowfin Tuna into thin, even slices and arrange them on a chilled plate.

Prepare the Tuna

Slice the onion thinly. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and cook until they are soft and caramelized, about 10-15 minutes, stirring occasionally.

Caramelize the Onions

In a large bowl, toss the mixed greens with a drizzle of olive oil, salt, and black pepper. Place the greens on top of the tuna slices.

Assemble the Salad

Top the salad with the caramelized onions, raisins, and pine nuts. Slice the avocado and arrange it over the salad.

Add Toppings

Drizzle the balsamic vinegar glaze over the top and finish with a final drizzle of extra virgin olive oil. Season with additional salt and pepper if desired.

Finish with Dressing

carpaccio di tonno

Recipe information

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