Fish and Shellfish | Holidays | Small Plates to Share

Tuna Carpaccio with White Truffle and Balsamico di Modena

This makes a wonderful first course for two or an individual serving for one diner.  Chill your serving plate in advance of preparation.  A long sharp knife makes the slicing easy. You can briefly freeze the tuna to facilitate slicing.  You can pound the tuna between two sheets of plastic wrap to make it even thinner.  Use peppery microgreens like radish, arugula or watercress.



Time: 10 Mins
Yield: Serves 2
  • Drizzle the chilled serving plate with the truffle oil. Arrange the tuna on it. Scatter the micro greens over the tuna, then drizzle the balsamic over. Finish with a pinch of fleur de sel and a good grinding of pepper.
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