Tuna Carpaccio


U.S. Metric Ingredients
1 lb 4 oz 600 g Yellowfin tuna or other red-fleshed tuna
8–12 oz 240–360 g Micro greens or baby arugula
8–12 fl oz 240–360 mL Mustard Vinaigrette



  1. On a slicing machine, or with a very sharp knife, cut the tuna into slices weighing 2½ oz (75 g) each.
  2. Place each slice between two sheets of plastic film. Carefully pound each slice until it is paper thin, being careful to keep it of even thickness.
  3. If the carpaccio is not to be served immediately, keep it between the layers of plastic film and refrigerate.
  4. Lay each portion of tuna flat in the center of a cold plate.
  5. Toss the greens with just enough of the vinaigrette to coat them lightly.
  6. Arrange the greens in a mound in the center of the sheet of tuna.
  7. Drizzle the remaining vinaigrette over the tuna.

Per serving: Calories, 270; Protein, 18 g; Fat, 22 g (72% cal.); Cholesterol, 35 mg; Carbohydrates, 1 g; Fiber, 1 g; Sodium, 280 mg.