Tuna Carpaccio

Tuna Carpaccio

3 oz. sushi grade ahi tuna, very thinly sliced
2 red radishes, very thinly sliced (using a mandoline)
Juice of 1/2 yuzu fruit (if unavailable, juice of 1/2 lime will suffice)
1 tsp. coconut vinegar
1 tsp. gluten-free tamari
1/4 tsp. grated ginger
1/8 tsp. freshly ground anise seed
cilantro

 

Combine the citrus juice, coconut vinegar, tamari, ginger, and anise seed in a small bowl to create a ‘marinade’ and stir well.  
Layer the tuna and radishes upon a serving dish, highlighting both textures and color.  
Drizzle with marinade and top with fresh cilantro.  

 

This is just as much about presentation as it is about flavor. 

 

Impress yourself.

Serve yourself immediately.  

 

I created this as a little amuse bouche for myself; a snack, if you will. Feel free to double, triple, and even quadruple for more satisfaction and (maybe) to share.

 

You may even decide to pair this with some Skillet Seared Radishes (search the blog) – oh my!