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Tuna Carpaccio with Cucumber, Sweet Potatoes and Saffron Vinaigrette

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Tuna Carpaccio

  • 8oz sushi grade tuna
  • 1 small sweet potato, peeled, diced 1/4-inch cubes
  • 1 medium cucumber
  • 2 tbsp extra virgin olive oil
  • salt and pepper

    Saffron Vinaigrette (recipe below)

    Slice tuna into 4 equal portions and place each between lightly oiled pieces of aluminum foil.

    Lightly pat the tuna with a cleaver until paper thin. Carefully flip each piece onto a chilled plate, cover with plastic and set aside in the refrigerator until ready to serve.

    Bring a large saucepan of water to a boil, add sweet potato cubes and cook until tender yet firm, 1 to 4 minutes.

    Drain, then rinse under water until cool. Drain again and set aside.

    Halve the unpeeled cucumber lengthwise and use a spoon to remove the seeds. Cut into 1/8-inch thick half moons. Set aside.

    Remove the plated tuna from the refrigerator and season with salt and pepper. In a mixing bowl, dress the cucumber and sweet potato mixture onto the center of each plate, drizzle with the saffron vinaigrette and serve immediately.

    Saffron Vinaigrette

  • 1/4 medium red onion, finely chopped
  • 1 tsp saffron threads
  • 1/4 cup white wine vinegar
  • 2 tbsp Dijon mustard
  • 1/2 cup extra virgin olive oil
  • salt and pepper

    Combine the onion, saffron, and vinegar in a small saucepan and boil until reduced by half.

    Transfer mixture to blender with the mustard and blend until smooth. Drizzle in olive oil until emulsified. Season to taste with salt and pepper. Makes 3/4 cup.



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