SANTA FE TUNA CARPACCIO

Santa Fe Tuna Carpaccio image

This is a recipe I had made after coming back from Cabo San Lucas. It's a light and refreshing appetizer that you can't get enough of.

Provided by Lyndon

Time 30m

Yield 5

Number Of Ingredients 8

Ingredients

1 (1 pound) loaf French bread
10 ounces ahi (yellowfin) tuna, sushi-grade - sliced 1 inch long and 1/8 inch thick
¼ cup onion, cut into 1/8-inch dice
2 tablespoons capers, drained
3 ounces olive oil
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Steps:

Slice the French bread 1/4 inch thick, and set aside.
Place the tuna slices in a single layer in a flat nonreactive dish. Sprinkle the tuna with onion and capers; drizzle with olive oil and lemon juice. Sprinkle with kosher salt and black pepper.
Serve slices of tuna on sliced French bread.

Nutrition Facts : Calories 477.3 calories, Carbohydrate 52.3 g, Cholesterol 25.5 mg, Fat 19.3 g, Fiber 2.5 g, Protein 24 g, SaturatedFat 2.9 g, Sodium 1090.1 mg, Sugar 2.9 g