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Tuna Carpaccio with Mesclun and Parmigiano-Reggiano
This recipe is especially light thanks to lots of lemon and clean greens.

10 basil leaves
1 garlic clove
1/2 cup extra-virgin olive oil
2 lemons
salt and pepper to taste
1 pound raw tuna
1/4 pound mesclun
1/4 pound chunk of Parmigiano-Reggiano

1. Rinse the basil leaves to remove all traces of dirt, then dry well. Put the basil in a food processor with the garlic and purée. Add the olive oil in a thin stream in order to get a thick mixture. Add the juice of 1 lemon and salt and pepper to taste. Set dressing aside.
2. Cut the tuna fillet into thin slices with a very sharp knife, or have your fishmonger slice it for you. Cut the slices into small pieces so that you end up with a total of 24 pieces. Place each piece between two sheets of plastic wrap or waxed paper, and, using the flat side of a large knife or a heavy pan, pound into very thin pieces. (They should be approximately 2 x 3 inches.)
3. Drizzle some of the dressing on each of the plates. Put 3 pieces of tuna on each plate and drizzle with more dressing, reserving 3 tablespoons of dressing. Wrap each plate with a piece of plastic wrap and chill in the refrigerator until just before serving.
4. Wash and dry the mesclun and store in a bowl in the refrigerator until ready to use.
5. When ready to serve tuna, remove plates and mesclun from the refrigerator. Toss mesclun with the reserved 3 tablespoons of dressing, and season with salt and pepper. Put a small amount of the dressed mesclun on the center of each thin slice of tuna. Sprinkle some juice from the second lemon over the mesclun and tuna. Cut the cheese into thin slices using a vegetable peeler and divide among the 8 plates. Sprinkle with salt and pepper and serve immediately.

This recipe is especially light thanks to lots of lemon and clean greens. Make sure you buy very fresh tuna from the fishmonger, and don't forget to tell him you plan to serve it raw. Serves 8 as a first course