Here is a great appetizer to have, or a wonderful selection to have a for a wine pairing party.
Ahi Tuna Carpaccio:
Ingredients:
1 teaspoon of wasabi
1 tablespoons of ginger
2 tablespoons balsamic vinegar
1/4 teaspoon Dijon mustard
8 tablespoons extra-virgin olive oil, divided
Dash of sea salt
1 pound sushi-grade ahi tuna steaks, cut into 1-inch squares
4 teaspoons fresh lemon juice
2 teaspoons thinly sliced fresh chives
1 teaspoon minced garlic
1/2 cup of water chestnuts
1/4 cup of diced green onion to top
Directions:
Combine vinegar and mustard in small bowl; whisk in 4 tablespoons olive oil. Season dressing to taste with sea salt and pepper. Then let chill for an hour.
Place 1 sheet of plastic wrap on damp work surface (to prevent plastic from slipping). Arrange 1/4 of tuna squares 1 inch apart in circle on plastic.
Cover with second sheet of plastic. Using flat side of mallet, gently pound tuna squares until they are very thin and form an 8- to 9-inch solid round. Place tuna round, still in plastic, on plate. Form 3 more rounds with remaining tuna. Refrigerate tuna carpaccio at least 30 minutes and up to 4 hours.
Peel 1 plastic sheet from each tuna carpaccio round; invert onto plates and peel off remaining plastic.
Brush each with 1 tablespoon olive oil, then sprinkle with lemon juice, chives, garlic, sea salt, and pepper. Toss waterchestnuts and 2 tablespoons dressing in medium bowl; season to taste with sea salt and pepper.
Place ginger and wasabi on the side for added taste.
Enjoy!
Fit Chic