Carpaccio of Ahi Tuna
This fresh tuna, citrus, and peppery arugula vinaigrette makes this dish a bright and fresh way to start a meal.
- 12 ounces #1 grade ahi tuna (can sub tombo or hamachi if you like)
- 4 12″x12″ pieces of parchment paper
- 1 cup extra virgin olive oil
- 1 16-oz bag frozen shelled edamame
- 2 handfuls organic arugula washed and dried
- 2-3 tablespoons unseasoned rice wine vinegar
- Sea salt such as Murray River pink salt or Maldon's fleur de sel
- 1 3-oz. jar furikake (Japanese rice seasoning)
- 1 lime sliced lengthwise into four wedges
- Going against the grain, slice the tuna into 4 pieces. You can also have your fishmonger do this for you.
- After folding one of the pieces of parchment in half, use 1 teaspoon of the olive oil to lightly oil the inside. Place one of the pieces tuna in the center of one half of the parchment. Re-fold the parchment and pound tuna with a mallet or the underside of a heavy saucepan until it is paper-thin. Repeat with remaining pieces of tuna. Store tuna in refrigerator.
- Bring a pot of salted water to a boil. Add 1/2 cup of the frozen edamame and simmer for five minutes. Drain the edamame, let it cool, and shell.
- Place the arugula and 1/2 cup olive oil in a blender and blend until smooth. Scrape the puree into a bowl and stir in the rice wine vinegar (making it as acidic as you like) and salt to taste. Place in a plastic squeeze bottle with a small tip.
- Open the parchment packages of tuna and invert a piece of tuna on a chilled salad plate with the parchment paper on top. Carefully peel away the parchment, leaving the tuna on the plate. Repeat with remaining pieces of tuna on separate plates.
- Drizzle the tuna with 1 teaspoon virgin olive oil, sea salt, and 1/2 teaspoon furikake. Place five small dots of the arugula vinaigrette around the perimeter of the fish. Repeat with each serving of tuna.
- Toss 1/2 cup of the shelled edamame with more arugula vinaigrette and place a small mound atop the center of each tuna. Garnish with a lime wedge and serve.