Tuna Carpaccio with Celery and Wasabi-Mayo Dressing

By Yuko
March 14, 2012
1 Comment


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

Serves: 2

Ingredients

  • 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

Directions

  1. 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.
  2. Chop the celery stalk, leaves and capers into small pieces. Scatter them evenly over tuna.
  3. In a small bowl, combine the rest of the ingredients, mix well and drizzle it over the tuna carpaccio.

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Reviews (1) Questions (0)

1 Comment

LE B. March 14, 2012
Nice job, yuko! I am so happy to see other Asian entries in this contest; I've been observing that 52 seems a bit Mediterranean- focused. I also think you bring up an important point in this entry- the inner celery is distinctly different from the outer stalks. arigato!