Tuna Carpaccio Recipe
with Caper Relish, Micro Arugula, Hearts of Palm, and Lemon Vinaigrette
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Tuna
Slice the fresh tuna fillet thinly using a sharp knife. Arrange the slices on a chilled plate in a single layer.
- 2
Make the Caper Relish
In a small bowl, combine the capers, finely chopped red onion, olive oil, lemon juice, salt, and black pepper. Mix well.
- 3
Assemble the Dish
Spoon the caper relish over the arranged tuna slices. Add the sliced hearts of palm on top.
- 4
Garnish
Scatter the micro arugula over the top of the dish for garnish.
- 5
Serve
Serve immediately, drizzling extra olive oil and lemon juice if desired.