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TUNA CARPACCIO

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TUNA CARPACCIO

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Ingredients

Adjust Servings:
Carpaccio
3 pounds sashimi grade tuna loin
6 tablespoons pistachio roughly chopped
1 lemon zest only, blanched 3 times and thinly julienne
12 sprigs basil
Vinaigrette
1 cup extra virgin olive oil from provence
1 teaspoon Lemon Juice
4 teaspoons Tabasco Chipotle pepper sauce
dill to taste
Tapenade
1 cup Nicoise olives pitted
3 tablespoons extra virgin olive oil oil from Provence
1/2 teaspoon tabasco garlic pepper sauce
Features:
  • Gluten Free
  • Serves 12
  • Medium

Ingredients

  • Carpaccio

  • Vinaigrette

  • Tapenade

Directions

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Carpaccio

  1. Place a 10” X 10” piece of plastic wrap on a cutting board.
  2. Drizzle 1 teaspoon of olive oil onto plastic wrap.
  3. Place a slice of tuna on top of wrap and drizzle 1 teaspoon of olive oil on top of tuna.
  4. Place an identical piece of plastic wrap on top of the tuna.
  5. With a kitchen mallet, gently pound tuna to paper thin, ensuring the consistency of the tuna is the same thinness.
  6. Repeat with remaining tuna, refrigerate and set aside.

Vinaigrette

  1. Mix all ingredients together and whisk enough to create tiny lemon/Chipotle sauce bubbles.
  2. Do not create a stable emulsion.

Tapenade

  1. Process Nicoise olives until coarsely ground.
  2. Slowly add Provence extra virgin olive oil.
  3. Finish with Tabasco garlic pepper sauce.

Assembly

  1. Gently peel plastic off of the tuna, and place tuna on plate.
  2. Drizzle vinaigrette on top of tuna.
  3. Add chopped pistachios, confite lemon zest.
  4. With 2 spoons, shape a ‘football’ and place at center of the plate, on top of tuna.
  5. Top with a nice sprig of basil and serve.

Gui Alinat

Gui Alinat is an ACF Certified Executive Chef, and the author of The Chef’s Repertoire, and Eat More Burn More™.

Born, raised and classically trained as a chef in France, he traveled extensively, working in restaurants around the world, including the UK, Spain, France, and almost every country in Latin America.

Settling in Florida in 1999, he has catered more than 3000 high-end private events since then and is part of the team behind CW’s Gin Joint restaurant and The Vault Catering in Downtown Tampa. With an exclusive client base, and media recognition, his team has become a recognized landmark in the Tampa Bay culinary scene.

Chef Gui has appeared on HSN and the Food Network, and at conferences across the country.

His culinary style can be best described as modern, authentic cuisine with slight influences from Provence and elsewhere.

Rustic yet elegant, his food is said to embody simplicity of taste, authentic ingredients and sharp presentations. He also focuses on sound nutrition and a very natural way of cooking and eating.

He lives in Dunedin, Florida with his wife Carissa and their five children.

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TUNA NICOISE
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SEARED TUNA ON PICKLED CUCUMBER RIBBONS
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TUNA NICOISE
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SEARED TUNA ON PICKLED CUCUMBER RIBBONS

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