Santa Fe Tuna Carpaccio Recipe

Cooking Directions

• STEP 1.Start by slicing the fresh tuna into thin, even slices.
• STEP 2.In a small bowl, whisk together lime juice, olive oil, minced garlic, chopped cilantro, salt, and pepper to make the dressing.
• STEP 3.Place the tuna slices in a shallow dish and pour the dressing over them. Let the tuna marinate in the refrigerator for at least 30 minutes.
• STEP 4.Meanwhile, dice the avocado, halve the cherry tomatoes, and thinly slice the red onions.
• STEP 5.Once the tuna has marinated, arrange the slices on a serving platter.
• STEP 6.Top the tuna with the diced avocado, cherry tomatoes, and red onions.
• STEP 7.Sprinkle toasted sesame seeds over the carpaccio and drizzle with soy sauce.
• STEP 8.Serve the Santa Fe Tuna Carpaccio immediately as an appetizer or light lunch.

Cooking Tips

• Make sure to use fresh, sushi-grade tuna for the best flavor and texture.
• To toast sesame seeds, heat a dry skillet over medium heat and add the seeds. Stir frequently until they turn golden brown and fragrant.
• For added heat, you can sprinkle some finely chopped jalapenos or red pepper flakes over the carpaccio.

Storage and Serving

• Santa Fe Tuna Carpaccio is best served fresh and should be consumed immediately.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 1 day.
• To serve leftovers, allow the carpaccio to come to room temperature for about 10 minutes before enjoying.