If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.