Tuna Carpaccio

Tuna Carpaccio Healthy Recipe

1 Servings

Macros/Serving: 658 Calories
Tags:paleo | meat


2 Tbsp Balsamic Vinegar
1/4 Tsp Dijon Mustard
16 Oz Tuna
1 Tbsp Olive Oil
4 Tsp Lemon Juice
2 Tsp chopped Chives
1/3 Tbsp chopped Shallots
1 Dash Salt
1 Dash Pepper
2 Cup, chopped Watercress


Combine vinegar and mustard in small bowl; whisk in 4 tablespoons olive oil.

Season dressing to taste with sea salt and pepper.

Cover and chill.

Place 1 sheet of plastic wrap on damp work surface (to prevent plastic from slipping).

Arrange 1/4 of tuna squares 1 inch apart in circle on plastic.

Cover with second sheet of plastic.

Using flat side of mallet, gently pound tuna squares until they are very thin and form an 8- to 9-inch solid round.

Place tuna round, still in plastic, on plate.

Form 3 more rounds with remaining tuna.

Refrigerate tuna carpaccio at least 30 minutes and up to 4 hours.

Peel 1 plastic sheet from each tuna carpaccio round; invert onto plates and peel off remaining plastic.

Brush each with 1 tablespoon olive oil, then sprinkle with lemon juice, chives, shallot, sea salt, and pepper.

Toss watercress and 2 tablespoons dressing in medium bowl; season to taste with sea salt and pepper.

Mound watercress atop and serve.