Fresh Tuna Carpaccio Alla Siciliana

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  • mesculine mixed greens
  • 12 ounces center cut loin Ahi tuna
  • whole artichoke hearts quartered
  • 2 tomatoes seeded & diced
  • 1 tablespoon capers
  • 8-10 kalamata olives sliced (pitted)
  • juice from one lemon
  • 6 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • Italian parsley to garnish
  • shaved Reggiano Parmigianno


  1. In a glass bowl combine: artichoke hearts, tomatoes, capers, olives, lemon juice, black olives, salt, pepper, olive oil and set aside to marinate.
  2. With a sharp knife, cut tuna into thin quarter inch slices across the grain. Place slices onto plate and arrange mesculine in center and then put marinated ingredients over mesculine.
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