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Santa Fe Tuna Carpaccio

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Recipe Summary Santa Fe Tuna Carpaccio

This is a recipe I had made after coming back from Cabo San Lucas. It's a light and refreshing appetizer that you can't get enough of.

Ingredients | Poke To Me Santa Clarita

1 (1 pound) loaf French bread

10 ounces ahi (yellowfin) tuna, sushi-grade - sliced 1 inch long and 1/8 inch thick

¼ cup onion, cut into 1/8-inch dice

2 tablespoons capers, drained

3 ounces olive oil

3 tablespoons fresh lemon juice

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Directions

Slice the French bread 1/4 inch thick, and set aside.

Place the tuna slices in a single layer in a flat nonreactive dish. Sprinkle the tuna with onion and capers; drizzle with olive oil and lemon juice. Sprinkle with kosher salt and black pepper.

Serve slices of tuna on sliced French bread.

This recipe contains raw fish. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs, meat, or fish.

Info | Poke To Me Santa Clarita

prep: 30 mins total: 30 mins Servings: 5 Yield: 5 servings

TAG : Santa Fe Tuna Carpaccio

Appetizers and Snacks, Seafood,

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