Tuna Carpaccio With Watercress Salad And Balsamic Dressing – a delicious recipe with balsamic vinegar, Dijon mustard, extra-virgin olive oil, salt, tuna, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Combine vinegar and mustard in small bowl; whisk in 4 tablespoons olive oil. Season dressing to taste with sea salt and pepper. DO AHEAD:
2
Place 1 sheet of plastic wrap on damp work surface (to prevent plastic from slipping). Arrange 1/4 of tuna squares 1 inch apart in circle on plastic. Cover with second sheet of plastic. Using flat side of mallet, gently pound tuna squares until they are very thin and form an 8- to 9-inch solid round. Place tuna round, still in plastic, on plate. Form 3 more rounds with remaining tuna. Refrigerate tuna carpaccio at least 30 minutes and up to 4 hours.
3
Peel 1 plastic sheet from each tuna carpaccio round; invert onto plates and peel off remaining plastic. Brush each with 1 tablespoon olive oil, then sprinkle with lemon juice, chives, shallot, sea salt, and pepper. Toss watercress and 2 tablespoons dressing in medium bowl; season to taste with sea salt and pepper. Mound watercress atop and serve.
576
kcal
Calories
50
g
Fat
1
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons balsamic vinegar, 1/4 teaspoon Dijon mustard, 8 tablespoons extra-virgin olive oil, divided, Fine sea salt, and more.
Yes, Tuna Carpaccio With Watercress Salad And Balsamic Dressing falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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