TUNA CRUDO WITH LEMON VINAIGRETTE FROM THE WASHINGTON POST
We had a delicious Yellowfin Tuna Crudo at Moutain Standard in Vail. So yummy. Their recipe had Yuzu, White Soy and Jona Gold apple. Well, I don't have any of those ingredients in my cupboards, just Sashimi grade tuna. So I had to find another tuna crudo recipe. Thank God for search engines.
Provided by Nado2003
Categories Very Low Carbs
Time 20m
Yield 1 pound, 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the tuna in the freezer for 10 minutes; this helps it firm up, which makes it easier to slice.
- Use a sharp chef's knife to cut the tuna into roughly 1/8-inch slices. As you work, gently press each slice onto the cutting surface with your fingers, to flatten it, then transfer to a large serving platter, arranging the slices in 1 layer.
- Sprinkle the slices generously with the salt, then with the shallot, capers, red pepper flakes and basil.
- Combine the olive oil and lemon juice in a sealable container, close the container and shake well until the vinaigrette is emulsified. Spoon the vinaigrette over the fish. Serve immediately.
Nutrition Facts : Calories 297, Fat 19.3, SaturatedFat 3.3, Cholesterol 43.1, Sodium 670, Carbohydrate 2.5, Fiber 0.7, Sugar 0.4, Protein 27.8
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