Tuna Carpaccio Recipe from Il Mulino, WDW Swan Resort
3 1/2 ozo. Center Cut Tuna (thinly sliced)
1 1/2 ozo. Extra Virgin Olive Oil
1/2 Tbsp. Meyer Lemon (juiced)
Sea Salt (to taste)
Black Pepper (to taste)
1/2 Tsp. Chives (minced)
1/2 Tsp. Shallots (minced)
6 Pieces Arugula (washed)
1 Tbsp. Frisee (centers only, washed)
Yield: 1 serving
Lay the thinly sliced tuna between two sheets of plastic wrap. Lightly pound with a meat mallet to spread the tuna to form one thin, large slice.
Using a 4 inch plate, lay the plate upside down on the prepared tuna. Using a sharp knife, follow the edge of the plate around the tuna, cutting both the plastic and the tuna, to form a 4 inch circle. Remove the plate and the plastic from both sides of the tuna. Gently place the tuna round on a desired plate.
Mix the olive oil, lemon juice, shallots and chives together. Spoon a small amount of the mixture on top of the prepared tuna to coat evenly.
Finish by seasoning the tuna carpaccio with freshly cracked black pepper and sea salt..
Place coated tuna on serving dish. Decorate with frisee and arugula. Serve.