Carpaccio Di Tonno Recipe
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
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Tuna
Slice the Yellowfin Tuna into thin, even slices and arrange them on a chilled plate.
- 2
Caramelize the Onions
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.
- 3
Assemble the Salad
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.
- 4
- 5
Finish with Dressing
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.
