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Tuna Carpaccio with Ratatouille Vinaigrette
serves 2

Tuna Carpaccio Ratatouille VinaigretteIngredients



  • ¼ pound of raw tuna, cut ¼-inch thick against the grain

  • 2 tablespoons of very finely minced small tomatoes (like grape or cherry)

  • 2 tablespoons of very finely minced picholine and niçoise olives

  • 1 tablespoon of very finely minced zucchini

  • 1 tablespoon of very finely minced shallot

  • ½ tablespoon of very finely minced jalapeño pepper

  • ½ clove of garlic, grated

  • 2 tablespoons of light olive oil

  • 1 tablespoon of sherry wine vinegar

  • Small squeeze of lemon juice

  • Salt and pepper


Procedure



  1. Slice the tuna and lie the slices flat on a platter.

  2. Mix everything else together, and spoon over the tuna.


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