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Author Notes: This dish is a marriage of two of my favorite ingredients. I love celery - especially the soft and leafy inner parts. I often use them just like I use other herbs. It provides a special aroma and crunch, making an ordinary item something extraordinary. And I am lucky to live where fresh tuna is available all the time. One day, I was looking for a different way to eat fresh tuna and I decided to add some celery leaves on top and I was surprised how well it worked. Since then, I have adapted it into a simple but favorite dish. It takes less than 10 minutes from the kitchen to table. A great way to start a romantic dinner or a small party. - yuko
- 6 ounces sushi grade tuna loin
- 6 tablespoons finely diced celery hearts with leaves (soft inner part is better)
- 1 teaspoon capers (drained)
- 1 tablespoon mayo
- 1/2 or more teaspoons wasabi paste
- 1/4 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1 tablespoon olive oil (not extra virgin) or other mild oil
- Cut tuna against the grain into thin slices. It does not have to be super thin like beef carpaccio. Spread the slices on a serving plate.
- Chop the celery stalk, leaves and capers into small pieces. Scatter them evenly over tuna.
- In a small bowl, combine the rest of the ingredients, mix well and drizzle it over the tuna carpaccio.
- This recipe was entered in the contest for Your Best Celery Recipe
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