Tuna Carpaccio with Capers, Olives, Lemon Zest, Arugula and Olive Oil

1. 1

   Thinly slice the tuna and place in a bowl with the ponzu sauce.

2. 2

   Season with a pinch of salt.

3. 3

   Toss the arugula with the zest, oil and season with salt and pepper.

4. 4

   Place the tuna on top of the greens and sprinkle the olives around the tuna.

5. 5

   Garnish with capers and chopped parsley.

6. 6

   Serve immediately.

No nutritional information available.

No additional tips available.