Today is


Tuna Carpaccio with Chives and Shallots


Service for 4

Tuna Carpaccio is one of the quickest and easiest dishes to prepare and tastes great if market fresh tuna. See if you can also find young shallots at the market which are available during summer.


4 1/2 inch thick slices of tuna (about 4 oz each
1 tsp finely diced shallots
4 teaspoons finely chopped chives
1/2 lemon
1/2 cup extra virgin olive oil
Sea Salt



Brush some oil on a piece of wax paper, then add a tuna slab. Place another piece of wax paper brushed with oil on top of it. Pound the tuna using a heavy pounder pressing the tuna outwards. Use a sharp knife to cut a large round out using a dinner plate or pastry round as a guide. Refrigerate the tuna rounds till ready to use.

To serve brush the tuna rounds with oil. Sprinkle shallots and chives, salt and pepper. Squeeze a few drops of lemon juice over the dish from high above the plate.



Culinary News
Science of Cooking

Science Behind Food and Cooking in the Kitchen


Culinary Schools


U.S. Culinary Schools

Questions or Comments?

Copyright © 1999
All Rights Reserved.