Tuna Carpacco with Cucumber

Tuna Carpacco with Cucumber Ingredients

8 oz Tuna, #1 sushi-grade	1 ts Saffron
Salt and pepper to taste	1/2 c White wine vinegar
1 sm Sweet potato, peeled and	2 tb Dijon mustard
1 md Cucumber	1/2 c Extra virgin olive oil, plus
1/4 md Red onion, finely chopped

Instructions for Tuna Carpacco with Cucumber

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Slice tuna into 4 equal pieces and place each between lightly oiled pieces of aluminum foil. Lightly pat tuna with a cleaver until paper thin. Carefully flip each piece onto a chilled plate and refrigerate, wrapped in plastic. Place sweet potato cubes into boiling water and cook until tender yet firm (3 to 4 minutes). Rinse under running water until cool and set aside. Remove seeds from cucumber and cut into 1/8th-inch thick half moons with skin on. Place onion, saffron and white wine vinegar to a boil and reduce by half. Place vinegar mixture in blender with mustard and blend until smooth. Drizzle in a half cup extra virgin olive oil until emulsified and season with salt and pepper. Set aside. Remove tuna plates from refrigerator and season with salt and pepper. In a mixing bowl, dress cucumbers and sweet potatoes together with 2 tablespoons extra virgin olive oil and season with salt and pepper. Divide sweet potato mixture in center of each plate, drizzle with saffron vinaigrette and serve immediately. Yield: 4 servings Recipe by: MOLTO MARIO Posted to MC-Recipe Digest V1 #469 by "suechef@sover.net" on Feb 3, 1997.

Main Ingredient: FishCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cucumber	Dijon Mustard	Extra Virgin Olive Oil	Red Onion
Saffron	Sweet Potato	Tuna	White Wine

for flavor and categorization

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