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
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Ingredients
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6 ounces
sushi grade tuna loin
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6 tablespoons
finely diced celery hearts with leaves (soft inner part is better)
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1 teaspoon
capers (drained)
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1 tablespoon
mayo
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1/2 or more teaspoons
wasabi paste
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1/4 teaspoon
soy sauce
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1/4 teaspoon
sesame oil
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1 tablespoon
olive oil (not extra virgin) or other mild oil
Directions
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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.
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Chop the celery stalk, leaves and capers into small pieces. Scatter them evenly over tuna.
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In a small bowl, combine the rest of the ingredients, mix well and drizzle it over the tuna carpaccio.
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