Santa Fe Tuna Carpaccio Recipes

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BLUEFIN TUNA CARPACCIO WITH TRUFFLE SOY AND PARMESAN CHEESE



Bluefin Tuna Carpaccio with Truffle Soy and Parmesan Cheese image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 6

4 ounces fresh sushi-grade bluefin tuna (or Hawaiian Ahi), sliced thin into 12 pieces
1-ounce baby arugula, cleaned and dried
1-ounce 6 to 12 months aged imported Parmesan, shaved
4 teaspoons soy sauce
2 teaspoons white truffle oil
1/2 teaspoon black peppercorns

Steps:

  • Fan out the tuna on a large chilled platter. Arrange the baby arugula evenly over the tuna. Place the shaved Parmesan over the arugula. In a squeeze bottle, combine the soy sauce and the white truffle oil. Shake and drizzle the sauce over all the ingredients. Grind the black peppercorns over the dish. Serve cold.

SANTA FE TUNA CARPACCIO



Santa Fe Tuna Carpaccio image

This is a recipe I had made after coming back from Cabo San Lucas. It's a light and refreshing appetizer that you can't get enough of.

Provided by Lyndon

Categories     Seafood Appetizers

Time 30m

Yield 5

Number Of Ingredients 8

1 (1 pound) loaf French bread
10 ounces ahi (yellowfin) tuna, sushi-grade - sliced 1 inch long and 1/8 inch thick
¼ cup onion, cut into 1/8-inch dice
2 tablespoons capers, drained
3 ounces olive oil
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Steps:

  • Slice the French bread 1/4 inch thick, and set aside.
  • Place the tuna slices in a single layer in a flat nonreactive dish. Sprinkle the tuna with onion and capers; drizzle with olive oil and lemon juice. Sprinkle with kosher salt and black pepper.
  • Serve slices of tuna on sliced French bread.

Nutrition Facts : Calories 477.3 calories, Carbohydrate 52.3 g, Cholesterol 25.5 mg, Fat 19.3 g, Fiber 2.5 g, Protein 24 g, SaturatedFat 2.9 g, Sodium 1090.1 mg, Sugar 2.9 g

SANTA FE TUNA CARPACCIO



Santa Fe Tuna Carpaccio image

This is a recipe I had made after coming back from Cabo San Lucas. It's a light and refreshing appetizer that you can't get enough of.

Provided by Lyndon

Categories     Seafood Appetizers

Time 30m

Yield 5

Number Of Ingredients 8

1 (1 pound) loaf French bread
10 ounces ahi (yellowfin) tuna, sushi-grade - sliced 1 inch long and 1/8 inch thick
¼ cup onion, cut into 1/8-inch dice
2 tablespoons capers, drained
3 ounces olive oil
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Steps:

  • Slice the French bread 1/4 inch thick, and set aside.
  • Place the tuna slices in a single layer in a flat nonreactive dish. Sprinkle the tuna with onion and capers; drizzle with olive oil and lemon juice. Sprinkle with kosher salt and black pepper.
  • Serve slices of tuna on sliced French bread.

Nutrition Facts : Calories 477.3 calories, Carbohydrate 52.3 g, Cholesterol 25.5 mg, Fat 19.3 g, Fiber 2.5 g, Protein 24 g, SaturatedFat 2.9 g, Sodium 1090.1 mg, Sugar 2.9 g

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