Tuna Carpaccio with Grilled Tomatoes and Arugula
A fresh tuna carpaccio featuring grilled tomatoes and arugula, a recipe from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g fresh tuna fillet (sushi grade)
- 4 tbsp olive oil
- 3 tbsp Lime juice
- 2 tsp lime zest
- Salt
- black pepper (freshly ground)
- 4 ripe tomatoes
- 1 Garlic clove
- 1 tbsp finely chopped basil
- 2 tbsp olive oil
- Salt
- black pepper (freshly ground)
- 1 bunch arugula
- 1 tsp Mustard
- 2 tbsp white wine vinegar
- 1 tbsp balsamic vinegar
- 4 tbsp olive oil
- Salt
- black pepper (freshly ground)
- 4 slices white bread
- 2 tbsp butter
Instructions
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1.
Briefly freeze the tuna fillet to firm it up.
-
2.
Meanwhile, blanch the tomatoes for a few seconds, shock them in cold water, peel, quarter and seed them.
-
3.
Peel and finely chop the garlic. Heat oil in a pan, add tomato quarters with garlic, season with salt and pepper, and cook for about 5 minutes over medium to low heat; finally add basil and let it wilt briefly.
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4.
Slice the tuna thinly with a sharp knife, flatten slightly between plastic wrap if needed, arrange on plates and lightly season with salt and pepper.
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5.
Whisk olive oil and lime juice together and drizzle over the fish, sprinkling with lime zest.
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6.
Wash the arugula, dry by spinning, and remove any tough stems if desired.
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7.
Mix mustard, vinegars, salt, and pepper; whisk in the olive oil, taste, and fold in basil.
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8.
Drain the white bread, cut into fine cubes, and toast them in hot butter in a pan until golden; drain on paper towels.
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9.
Arrange tomatoes over the carpaccio, season with salt and pepper. Toss arugula with the salad dressing and scatter loosely over the plate, topping with croutons before serving.
