Santa Fe Tuna Carpaccio Recipes
SALMON OR TUNA CARPACCIO WITH WASABI SAUCE
Sushi-grade salmon or ahi tuna will work nicely for this easy, delicate dish, and you don't even have to be a whiz with a knife to make it.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, main course
Time 30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Lightly brush a sheet of plastic with olive oil and lay a piece of fish on it. Lightly brush surface of fish with olive oil and lay another sheet of plastic on top. Using the flat side of a meat tenderizer or a rolling pin, gently pound fish until it is very thin, 1/4 to 1/8 inch thick. Take care not to tear the fish; if it seems that it will break apart, stop when it's a little thicker than 1/4 inch. Repeat with remaining pieces. Gently unpeel top layer of plastic and then set it back over the fish. Place in the refrigerator for at least 30 minutes.
- Whisk together wasabi, vinegar, soy sauce, yogurt, and cream in a small bowl or measuring cup.
- Toss cucumber with rice vinegar and sesame oil.
- Cut each piece of flattened fish into smaller pieces and fan out on plates or on a platter. Using a pastry brush, brush each piece of fish with the wasabi sauce. Place a spoonful of the cucumber salad on each plate, garnish with shiso, cilantro or chervil and serve.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 79 milligrams, Sugar 1 gram, TransFat 0 grams
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