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Tuna Carpaccio on Orange Slices

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

Martha Stewart Living, December/January 1997/1998 http://www.marthastewart.com/343895/tuna-carpaccio-on-orange-slices
  • Serves 12

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 <u>Homemade Mayonnaise</u>, 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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