Asian-inspired Tuna Carpaccio |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A foodie friend and I checked out a new sushi restaurant last week, We saw the tuna carpaccio on the menu and had to try it. Once I tasted it, I knew that I would have to try to duplicate it. I was really pleased with my results and with how very easy it was. Read more . I will definitely take a picture next time, it's a beautiful dish. Ingredients:
1 pound yellow-fin tuna steak, frozen |
2 tablespoons toasted sesame oil |
1 tablespoon ponzu sauce |
1 teaspoon black sesame seeds |
1 teaspoon or so wasabi mayonnaise |
Directions:
1. Allow the tuna to thaw slightly. Slice it thin, then place between waxed paper or plastic wrap and pound paper thin.
2. Arrange tuna slices on an attractive serving platter
3. Mix the sesame oil and ponzu together, pour evenly over the tuna
4. Sprinkle on the sesame seeds
5. Put the wasabi mayonnaise in a squeezy bottle with a small nozzle, and squeeze it on top of the tuna in a lattice pattern.
6. Note: For wasabi mayonnaise, I just blend a little dried wasabi powder into commercial mayonnaise. For this dish, I used just a whisper of wasabi because I didn't want the strong flavor of the wasabi to overwhelm the dish.
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