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Tuna Carpaccio with Sesame Lime Dressing

Tuna Carpaccio with Sesame Lime Dressing
YIELDS
4 servings
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Ingredients

Tuna Carpaccio

8
oz yellow fin tuna, in one piece, trimmed (250 g)
1
tsp of cracked black pepper (5 ml)

Sesame Lime Dressing

1
scallion, finely chopped
juice of ½ lemon
grated zest of 1 lime
1
Tbsp tamari (15 ml)
1
tsp sesame oil (5 ml)
1
Tbsp toasted black sesame seeds (15 ml)

Assembly

4
chilled plates, for serving
fresh cilantro sprigs for garnishing
sea salt and freshly cracked black pepper, for garnishing
vegetable chips, optional, for garnishing
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Directions

Step 1

Trim the piece of tuna slightly so it is shaped liked a cylinder, (rolling it will also shape it). Roll in the black pepper and wrap tightly in plastic wrap, rolling into a round shape and twisting ends of plastic wrap tightly to keep round shape. Refrigerate for at least 1 hour before slicing.

Step 2

Whisk scallion, lemon juice, lime zest, tamari, sesame oil and toasted black sesame seeds together and set aside.

Step 3

Unwrap chilled tuna cylinder. Slice thinly. Arrange 3 to 5 slices of tuna carpaccio on each chilled plate.

Step 4

Drizzle the carpaccio with the Sesame Lime Dressing and garnish each plate with cilantro, a twist of cracked pepper and some root chips.

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