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Name: Tuna Carpacco with Cucumber
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 md Red onion, finely chopped; salt and pepper to taste; 8 oz Tuna, #1 sushi-grade; 1 sm Sweet potato, peeled and; 1 ts Saffron; 1/2 c White wine vinegar; 1/2 c Extra virgin olive oil, plus; 1 md Cucumber; 2 tb Dijon mustard

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Tuna Carpacco with Cucumber

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

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"  <suechef@sover.net> on Feb 3, 1997.

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Nutrition

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Serving Size: 1 Serving (827g)
Recipe Makes: 1 Servings

Calories: 130
Calories from Fat: 25 (19%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 847.9mg		29 %
Potassium 542.1mg		14 %
Total Carbohydrate 14.7g		4 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 11.2g
Protein 4.7g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 130

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