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Bluefin Tuna Carpaccio with Three Mustards Recipe
Bluefin Tuna Carpaccio with Three Mustards
Kiyomi Mikuni
Kiyomi Mikuni
Flavors of Japan
Total time: less than 15 minutes
Preparation time: A few minutes
Cooking time: None
Difficulty: Easy
Chef's Note
In choosing the fish for this recipe, look for extremely fresh bluefin tuna. To present the fish in attractive rounds on the plate, use a cookie-cutter.
Ingredients for 4 servings
- 300 g (10 oz.) Tuna
- 40 g (1 1/2 oz.) onion
- 60 g (2 oz.) carrot
- 80 g (3 oz.) cucumber
- 10 g (2 tsp.) chopped green olives
- 10 g (2 tsp.) chopped black olives
- 10 g (2 tsp.) chopped chives
- Chervil
- 20 g (4 tsp.) green Mustard
- 40 g (8 tsp.) yellow Mustard
- 20 g (4 tsp.) red Mustard
- Fine salt and freshly ground pepper
- 200 ml (3/4 cup) olive oil
- 35 ml (2 tbsp.) balsamic vinegar
- 35 ml (2 tbsp.) soy sauce
- A drizzle of lemon juice
- Fine salt and freshly ground pepper
  1. Prepare the bluefin tuna; slice it into very thin rounds and arrange it on a plate;
  2. cut the onion, carrot and cucumber into brunoise (very small) dice; season with salt and pepper and arrange the vegetables around the tuna; garnish with the three kinds of mustard: red, green and yellow;
  3. sprinkle with the green and black olives;
  4. in a small bowl, combine the soy sauce, balsamic vinegar and lemon juice; gradually whisk in the olive oil to make the vinaigrette; season with salt and pepper; add the chopped chives;
  5. pour the vinaigrette over the tuna and serve.
Champagne Brut Paul Roger
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An original recipe from Kiyomi Mikuni, of Mikuni restaurant in Japan
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