Santa Fe Tuna Carpaccio
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Recipe Summary Santa Fe Tuna Carpaccio
This is a recipe I had made after coming back from Cabo San Lucas. It's a light and refreshing appetizer that you can't get enough of.Ingredients | Santa's Elves Workshop Crossword Clue1 (1 pound) loaf French bread10 ounces ahi (yellowfin) tuna, sushi-grade - sliced 1 inch long and 1/8 inch thick¼ cup onion, cut into 1/8-inch dice2 tablespoons capers, drained3 ounces olive oil3 tablespoons fresh lemon juice1 teaspoon kosher salt¼ teaspoon freshly ground black pepperDirectionsSlice the French bread 1/4 inch thick, and set aside.Place the tuna slices in a single layer in a flat nonreactive dish. Sprinkle the tuna with onion and capers; drizzle with olive oil and lemon juice. Sprinkle with kosher salt and black pepper.Serve slices of tuna on sliced French bread.This recipe contains raw fish. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs, meat, or fish.Info | Santa's Elves Workshop Crossword Clueprep: 30 mins total: 30 mins Servings: 5 Yield: 5 servings
TAG : Santa Fe Tuna CarpaccioAppetizers and Snacks, Seafood,
