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Tuna Carpacco with Cucumber
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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:
Fish
Cuisine:
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
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