Santa Fe Tuna Carpaccio
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Description
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
- 1 (1 pound) loaf French bread
- 10 ounces ahi (yellowfin) tuna, sushi-grade - sliced 1 inch long and 1/8 inch thick
- ¼ cup onion, cut into 1/8-inch dice
- 2 tablespoons capers, drained
- 3 ounces olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Directions
- 1. Slice the French bread 1/4 inch thick, and set aside.
- 2. 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.
- 3. Serve slices of tuna on sliced French bread.
Nutrition Facts
serving: 5 servings
calories: 477.3 kcal
carbohydrates: 52.3 g
protein: 24 g
saturated fat: 2.9 g
cholesterol: 25.5 mg
sodium: 1090.1 mg
fiber: 2.5 g
sugar: 2.9 g
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