Tuna Carpaccio with Celery and Wasabi-Mayo Dressing
One great thing about living in the Marshall Islands is the abundance of amazing tuna that we can get so fresh and cheap. We do not have many other choices but I am still very happy every time I get fresh local tuna.
Fresh tuna costs only $5.49/lb (free if you catch it yourself!)
Here is a very refreshing tuna recipe. You can make it in less than 10 minutes.
Tuna Carpaccio with Celery and Wasabi-Mayo Dressing
Yield: 2 servings
Ingredients
- 6 oz. sushi grade tuna loin
- 1 - 2 stalks (5-6 tablespoons) celery hearts with leaves (soft inner part is better) ....diced.
- 1 teaspoon capers (drained)
- 1 tablespoon mayo
- 1/2 or more teaspoon wasabi paste
- 1/4 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1 tablespoon olive oil (not extra virgin) or other mild oil
Cooking Directions
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Cut tuna against the grain into thin slices. It does not have to be super thin like you do for beef carpaccio. Spread them on a serving plate.
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Chop the celery stalk, leaves and capers into small pieces. Scatter them evenly over tuna.
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In a small bowl, combine the rest of the ingredients and mix well and drizzle it over the tuna carpaccio.
