Tuna Carpaccio
Ingredients
2
(8 oz.) cryo-frozen sashimi (sushi-grade) tuna steaks
1 cup
thinly shaved fennel bulb, plus some fronds for garnish
3 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Juice Case), divided
1 tbsp.
Kowalski's Extra Virgin Olive Oil, plus more for finishing the dish
- flaky coarse sea salt and freshly ground Kowalski's Black Peppercorns, to taste
1
small shallot, very thinly sliced
3 tbsp.
capers, drained and rinsed
1 cup
microgreens
- freshly grated lemon zest, to taste
Directions
- Puncture package of fish or remove completely from packaging; cover and thaw in the refrigerator.
- If still in packaging, drain and remove fish. Pat fish dry with paper towels; place in freezer for 30-60 min. for easier slicing.
- Slice fish against the grain as thinly as you can (about ⅛-¼" thick).
- Working with a few pieces at a time, place slices of fish a few inches apart between 2 sheets of plastic wrap. Using a meat mallet, gently pound fish as thin as possible without tearing it.
- Gently remove fish from plastic wrap; arrange tuna slices on a large chilled serving platter or individual dinner plates, slightly overlapping them to cover the entire surface of the dish.
- In a medium mixing bowl, toss fennel with 1 tbsp. lemon juice, olive oil, salt and pepper; set aside.
- Sprinkle tuna with sliced shallot, capers, salt and pepper.
- Just before serving, drizzle tuna with remaining lemon juice and a generous amount of olive oil.
- Top dish with dressed fennel, microgreens, fennel fronds and lemon zest; serve immediately.
