Carpaccio of Tuna with Balsamic Shallot Dressing
|For balsamic shallot dressing|
|Shallots||2 Medium, finely chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Yellowfin tuna fillet||6 Ounce, trimmed (Tuna:)|
|Mixed lettuce leaves||4 Ounce|
|Chives bunch||1 Small, finely snipped|
1)Dressing is best prepared 1 hour before serving. To prepare dressing, mix together, shallot, vinegar and oil.
2)To prepare tuna, wrap tuna with plastic wrap and freeze for 1 hour until firm.
3)Using a kitchen slicing machine or a sharp knife, make wafer thin slices of tuna.
4)On serving plate, arrange tuna slices along inner rim of plate.
5)Drizzle the dressing and refrigerate for over 10 minutes.
6)Mix together lettuce leaves, salt, pepper and dressing. Arrange this around the tuna.
7)Serve garnished with chives.