Tuna Carpaccio

By dyannucci

Ingredients

• 2- 4 oz. portions of Suchi Grade
• quality tuna loin.
• 1 sprig of rosemary, coarsely chopped
• 1 sprig of Italian parsley, coarsely chopped
• 1 sprig of sage, roughly chopped
• extra virgin olive oil
• red onion, shaved for garnish
• 4 Tbsp cracked black pepper
• 2 to 30 z of grapeseed oil, for ~searing
• salt
• juice of 1 lemon
• arugula, for garnish

Details

Servings 4

Preparation

Step 1

In a large saute pan, heat the grapeseed oil at very high heat.
Coat tuna with cracked black pepper and chopped herbs.
Season with salt.
Place the tuna in saute pan.
Sear on both sides approximately 1 minute and remove.
Place in the freezer for approximately 5 minutes until slightly chilled.
Slice tuna extremely thin electric knife or a very sharp chef's knife.
Arrange symmetrically around the plate, place a pinch of arugula in
the center, top with thinly shaved red onion.
Lightly season tuna with salt, lemon juice, olive oil, and if desired, a light
drizzle of truffle oil.
Serve immediately.