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Categories: Appetizers, Fish and shellfish

Tuna carpaccio with caper dressing

Total time: 30 minutes | Serves 4
Note: From Piero Selvaggio.
  • 2 bunches (1/2 pound) arugula or 2 (5-ounce) bags
  • 4 teaspoons capers
  • 2 tablespoons white wine
  • 2 teaspoons lemon juice
  • 1/2 cup olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1/2 pound ahi tuna, sliced as thinly as possible
  • 1 (2.2-ounce) package radish sprouts
  • 1 large shallot, chopped
  • 1 plum tomato, sliced very thinly

Step 1Tear the arugula into large pieces. Drain and finely chop the capers, and in a small bowl, combine them with the white wine, lemon juice and 1/4 cup of olive oil.

Step 2Combine the remaining olive oil with the vinegar and toss with the arugula. Place a portion of the arugula in the middle of each of 4 plates. Arrange the tuna over the greens and garnish with radish sprouts, chopped shallot and the tomato. Spoon on the caper dressing and serve.

Each serving:
352 calories; 111 mg sodium; 22 mg cholesterol; 31 grams fat; 5 grams saturated fat; 4 grams carbohydrates; 15 grams protein; 1.15 grams fiber.
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