Tuna Carpaccio with Herb Sauce
Instructions:
- HERB SAUCE ( SALSA VERDE ) :
- 2 cups [480 mL] basil leaves
- 1 cup [240 mL] flat-leaf parsley leaves
- 1⁄2 cup [120 mL] mint leaves
- 1 tablespoon [15 mL] anchovy fillets, crushed (or paste)
- 4 garlic cloves, minced
- 2 tablespoons [30 mL] capers, drained
- 1 slice (1 inch [2.5 cm] thick) stale peasant-style bread, soaked in water, squeezed dry, and torn into pieces
- 1⁄2 cup [120 mL] fruity olive oil
- 2 tablespoons [30 mL] balsamic vinegar
- Salt to taste
- TUNA
- 1⁄4 cup [60 mL] fruity olive oil
- Juice of 2 lemons
- Salt to taste
- 1 teaspoon [5 mL] black pepper
- 2 tablespoons [30 mL] fresh oregano, chopped
- 1⁄4 cup [60 mL] fresh parsley, chopped
- 11⁄4 pounds [560 g] sashimi-grade tuna fillet, cut into 2 pieces
- Green lettuce leaves, to line plates
- Basil leaves, for garnish
- Thin lemon slices, for garnish
- A D V A N C E P R E PA R AT I O N
- Combine the basil, parsley, mint, anchovy fillets, and garlic in the bowl of a food processor and process until coarsely chopped. Add the capers and bread and pulse to combine.
- With the processor running, add the olive oil in a thin stream to emulsify. Add the vinegar and pulse briefly. Season to taste with salt. Cover tightly with plastic film and refrigerate. (The sauce may be made up to one week in advance. Allow to return to room temperature before serving.)
- P R E PA R AT I O N O F T H E T U N A
- Whisk the olive oil, lemon juice, salt and pepper, oregano, and parsley together to combine. Place the pieces of tuna in a large resealable plastic bag. Add the marinade and refrigerate for 1 to 2 hours, turning periodically. Remove the tuna, drain, and slice into very thin slices and reserve. (The tuna may be wrapped into portions for service.)
- S E R V I C E
- Line a plate with lettuce leaves. Arrange 21⁄2 ounces [70 g] of tuna slices artfully on the plate. Dress with herb sauce and garnish with basil leaves and lemon slices.
- C H E F N O T E S
- Purchase only the highest grade tuna for this dish (sashimi-grade or “A” grade). Partially freezing the tuna will make it easier to slice very thin. Do not over marinate the fish, as it will “cook” in the marinade. When making the green sauce to serve with meat or poultry, you may add 1⁄2 cup [120 mL] grated Parmesan cheese.