Tuna Carpaccio on Orange Slices

Order sushi-quality tuna in advance from your fishmonger. Freezing the tuna for three hours before preparing will help you cut thinner slices.

  • Servings: 12
Tuna Carpaccio on Orange Slices

Source: Martha Stewart Living, December/January 1997/1998

Ingredients

  • 1/4 cup rice-wine vinegar
  • 1 teaspoon sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons soy sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup Homemade Mayonnaise, or prepared
  • 12 ounces sushi-quality tuna
  • 4 small navel or juice oranges, cut into 1/4-inch-thick slices
  • 3 tablespoons nonpareil capers, drained
  • 1/2 bunch fresh cilantro, leaves only

Directions

  1. In a small bowl, combine the vinegar, sugar, lemon juice, soy sauce, and black pepper to make a ponzu sauce. In a separate bowl, combine 1 tablespoon soy-sauce mixture with mayonnaise; set aside.

  2. Remove tuna from freezer; slice into thirty-six 1/8-by-1 1/2-by-2 1/4-inch rectangles. Arrange slice of tuna on top of an orange slice. Drizzle with 1/4 teaspoon of mayonnaise mixture; garnish with several capers and cilantro. Repeat with remaining ingredients. Serve immediately.

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