Description:
We've created a twist on the traditional "carpaccio" with this tender, chewy fish. The citrusy flavors of the ponzu sauce add a lovely kick that is perfectly balanced by the smoky notes of the sesame oil. This makes a nice light lunch or a prelude to the entree at dinner time.
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Ingredients:
• 6-8 oz. piece sushi-grade ahi tuna (ask for it at the fish counter) • 1/2 english cucumber, sliced into circles • 1/4 cup red + yellow bell peppers, diced • Black sesame seeds • 4-5 Tblsp. ponzu sauce • Sesame oil • 1 tblsp. lemon-infused olive oil (optional)
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Prepare:
Wrap tuna in plastic wrap and freeze for at least 2 hours.
In a small bowl, toss together the sliced cucumber and diced pepper with the ponzu sauce. Ponzu is citrus-infused soy sauce; you can easily find it in most markets. Cover and marinate for at least two hours.
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How To Serve:
Just before serving, lightly coat a chilled plate with sesame oil. Slice the frozen tuna as thinly as you can and lay it on the plate in a single layer. Arrange the cucumbers and peppers in the center and drizzle the leftover ponzu sauce over the tuna.
Sprinkle black sesame seeds over the top. Finish with a light drizzle of lemon-infused olive oil, or if you don't have that, a few drops of sesame oil.
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Wine Pairings: White and chilled are the two operative words here... We like a fruity white with this, like Folie a Deux's Menage a Trois Chardonnay... mmm!
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