Ahi Tuna Carpaccio
- Two 8oz Ahi tuna steaks Kosher salt to taste
- 1 tbsp capers
- 1 tsp minced shallot
- 1 lemon, juice and zest
- Freshly ground black pepper to taste
- Locally sourced farm fresh lettuce such as endive or frisee for garnish
Thinly slice each tuna steak into 5 or six slices.
Place the slices onto a layer of plastic wrap and cover with another layer of plastic (leave lots of room in-between slices. With the side of a chef knife or cleaver gently pound the tuna until it becomes extremely thin, but not falling apart.
Arrange ahi tuna around four serving plates, or one large platter for buffet service. Gently season with kosher salt, pepper, capers, minced shallot, and lemon zest. Drizzle olive oil and fresh lemon juice over each plate. Garnish with lettuces
Serve with crisp breads, or thinly sliced and toasted rustic bread.