Best Tuna Carpaccio With Roasted Baby Beets And Citrus Pressed Olive Oil Recipes

Carpaccio of Tuna with Nicoise Vinaigrette image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

6 tablespoons extra-virgin olive oil
1/3 cup (1/16-inch dice) eggplant
1/3 cup (1/16-inch dice) zucchini
1/3 cup (1/16-inch dice) fennel bulb
1/3 cup (1/16-inch dice) peeled, seeded ripe tomato
2 tablespoons finely chopped pitted Nicoise olives
4 teaspoons high-quality red wine vinegar, preferably Chianti
1 teaspoon chopped fresh thyme
1/8 teaspoon minced garlic
3/4 teaspoon fine sea salt
1/8 teaspoon freshly ground white pepper
2 tablespoons extra-virgin olive oil, or more as needed
4 (2 1/2-ounce) slices sushi-grade tuna fillet
1 teaspoon fine sea salt

Steps:

In a medium nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add the eggplant and cook until tender, about 2 minutes. Transfer to a bowl. Repeat the procedure with the zucchini, using an additional 2 teaspoons oil, and cooking for 2 minutes. Repeat with the fennel, using another 2 teaspoons oil, and cooking for 2 minutes. Cool the vegetables completely. Add the tomatoes, olives, remaining 4 tablespoons oil, the vinegar, thyme, garlic, salt, and pepper and mix well. Cover and refrigerate until ready to serve, up to 8 hours.
For each serving, brush the inside of a large dinner plate with some of the oil. Place 1 tuna slice on the plate and cover with a large piece of strong plastic wrap. Using the flat side of a meat pounder, pound the tuna until it is so thin it covers the inside of the plate. Leaving the plastic wrap intact, refrigerate until ready to serve, up to 8 hours. When ready to serve, carefully peel off the plastic wrap. Brush the tuna with the remaining olive oil and sprinkle with the salt. Spoon the vinaigrette over the tuna, spreading it evenly over the surface. Serve immediately.

Tuna Carpaccio with Basil Cream and White Truffles image

Provided by Food Network

Number Of Ingredients 7

8 ounces fresh tuna
2 egg yolks
1/2 teaspoon lemon juice
6 tablespoons extra-virgin olive oil
1/4 cup chopped fresh basil leaves
3 tablespoons heavy cream
1/2 ounce fresh white truffle

Steps:

Cut the tuna into 18 cubes, each one 1/2-inch thick, and 1 1/4-inch square. Place the cubes between sheets of lightly-oiled wax paper and flatten with a cleaver. You will have 18 very thin, fairly round "scallops" of tuna. Divide among 6 dinner plates and chill.
Prepare the sauce: Put the egg yolks in a food processor. Add the lemon juice, and blend for 3 seconds. Add the oil, by drops, at first, then in a thin stream. The sauce will be fairly thick. Add the basil, blend for 3 seconds, then add the cream. Season to taste with salt and pepper. Refrigerating for 30 minutes brings out the flavor.
When ready to serve, pour the sauce over the tuna slices. Shave the white truffle over all, and garnish each plate with fresh basil leaves.
Note: Fresh white truffles from Piedmont are available in the U.S. from September through December. They are hideously expensive. The dish also works without them, or with extra-thin slices of white mushrooms sprinkled over the tuna.