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Carpaccio di Tonno
servings: 2
Ingredients:
5 cherry tomatoes
1 bunch arugula or rucuola Salad
3 black olives
1 tbsp grain mustard
2 tsp lime
1 tbsp brown sugar
3 tbsp olive oil
1 tbsp vinegar
1 pinch salt
1 pinch pepper
1 Tonnino Tuna Fillets in Olive Oil |
Preparation:Cut the cherry tomatoes and olives in half, mix with the arugula salad, and serve over a bed of tuna, arranged as seen on the picture. For the vinaigrette, whisk all of the remaining ingredients, except for the oil. Add the oil in the end little by little, whisking as you add.
Chef Jose Lopez, Le Cordon-Bleu, Paris
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