Tuna Carpaccio Salad
with Florida Greens and Truffle Soy Vinaigrette
Since you are serving it raw the freshest and best quality will yield a much tastier dish.
Tuna is a nutrient dense food that is high in protein and omega-3’s.
Every Asian cuisine has a raw fish entrée, so here is a How2 version!
Mizuna are Japanese mustard greens that have a mild and peppery flavor similar to arugula.
Perfect for salads!
Tuna Carpaccio Salad Instructions
Tuna Carpaccio Salad Step 1: Chill the tuna in the freezer for an hour or two, until it is stiff but not frozen through.
Tuna Carpaccio Salad Step 2: Butterfly each of the tuna steaks and place between 2 pieces of wax paper or plastic wrap. Using a mallet with the smooth side and pound it gently from the center outward, until it is very thin, about 1/8 of an inch thick.
Tuna Carpaccio Salad Step 3: Chill while you prepare the salad & dressing.
Tuna Carpaccio Salad Step 4: When ready to plate toss the remaining ingredients together. Place the tuna on a chilled plate season with salt & pepper. Pile the salad on top and drizzle the dressing on top. Enjoy!
Top Tuna Carpaccio with Florida Greens and Truffle Soy Vinaigrette Kitchen Tools
Food Processor, Sauce Pans, Glass Containers
Chef Cynthia's Tips & Techniques: Tuna Carpaccio Salad!