Skip to main content
万博官网
Search
Search

Tuna Carpaccio with Watercress Salad and Balsamic Dressing

4.8

(8)

Read Reviews Triangle
Image may contain Plant Food Produce Vegetable Dish and Meal
Tuna Carpaccio with Watercress Salad and Balsamic Dressing Pornchai Mittongtare

Ingredients

Makes 4 servings

2 tablespoons balsamic vinegar
1/4 teaspoon Dijon mustard
8 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 pound sushi-grade ahi tuna steaks, cut into 1-inch squares
4 teaspoons fresh lemon juice
2 teaspoons thinly sliced fresh chives
1 teaspoon minced shallot
2 cups (loosely packed) watercress sprigs (about 2 ounces)

  1. Step 1

    Combine vinegar and mustard in small bowl; whisk in 4 tablespoons olive oil. Season dressing to taste with sea salt and pepper. DO AHEAD:Can be made 1 day ahead. Cover; chill.

    Step 2

    Place 1 sheet of plastic wrap on damp work surface (to prevent plastic from slipping). Arrange 1/4 of tuna squares 1 inch apart in circle on plastic. Cover with second sheet of plastic. Using flat side of mallet, gently pound tuna squares until they are very thin and form an 8- to 9-inch solid round. Place tuna round, still in plastic, on plate. Form 3 more rounds with remaining tuna. Refrigerate tuna carpaccio at least 30 minutes and up to 4 hours.

    Step 3

    Peel 1 plastic sheet from each tuna carpaccio round; invert onto plates and peel off remaining plastic. Brush each with 1 tablespoon olive oil, then sprinkle with lemon juice, chives, shallot, sea salt, and pepper. Toss watercress and 2 tablespoons dressing in medium bowl; season to taste with sea salt and pepper. Mound watercress atop and serve.

Sign InorSubscribe
to leave a Rating or Review

How would you rate Tuna Carpaccio with Watercress Salad and Balsamic Dressing?

Leave a Review

Reviews (8)

Back to Top Triangle

  • This was a very delicious and luxurious tasting dish.I was afraid of the raw preparation, but I was sold after the first bite.

    • Anonymous

    • USA

    • 4/21/2020

  • I add just an advice: to serve the tuna with freshly toasted bread with with extra virgin olive oil and a pinch of salt and pepper http://www.academiabarilla.com/italian-recipes/italy/sicilian-tuna-carpaccio.aspx

    • Mario_Grazia_Chef

    • Italy

    • 7/25/2011

  • This dish was a cinch to make, and delicious. I made it for my boyfriend who is a MUCH better chef than I, and he was very impressed with the presentation AND the taste of the dish. Used a salad mix as well, instead of the watercress, and also served it with a small side of pasta with a nice forest mushroom sauce, as per a previous reviewer suggested. Overall a very nice, light meal, with very subtle flavours. Will mos def make again!

    • purtyfunny

    • Fort Worth, TX

    • 3/14/2009

  • Excellent! I was looking for a tuna carpaccio made Italian style, not American style and this is it! Most of the American style recipes had the tuna being marinated in lemon or lime juice overnight....tuna ceviche? I didn't think the chives added much to the recipe and can be left out IMHO. I served it with arugula, not watercress, and it was very good. I served the carpaccio as an appetizer and made some fettucine with forest mushroom sauce as a main course. The earthiness of the mushrooms, the peppery arugula and the dijon and the light cold tuna was perfect!

    • cindibindi

    • Mexico

    • 10/5/2008

  • Changed out the dressing. Use EVOO, wasabi, soy sauce, and touch of Dijon. Overall, good and impressive visual.

    • Anonymous

    • Livermore, CA

    • 9/7/2008

  • this was delicious and very easy. If you love beef carpaccio and/or sushi tuna, you will love this. all three of my 'middleschool age' boys love this. I sometimes add a little freshly shaved parmesan. Also, I don't often have 'watercress' so I simply substitute any other bagged salad mix that i have on hand. I serve this with crunchy french bread on the side. Wonderful and healthy!

    • Anonymous

    • Carmel, IN

    • 1/5/2007

  • This was melt-in-your-mouth tender and kept it's pretty pink color.

    • sstewart79

    • Tiverton, RI

    • 11/29/2006

  • This recipe is so easy and yet so full of flavor. Having eaten at Le Bernardin many times (Always Great)It was nice to create this as a first course at home. Everyone enjoyed it and the presentation is dramatic.

    • lfw407

    • New York, New York

    • 10/19/2006

Tags Salad Tuna Fish Seafood Watercress Leafy Greens Vegetable Starter Dinner Dairy Free Gluten Free No-Cook 万博官网
Read More
Citrus-Glazed Pork Chops With Watercress
Quick-cooking pork chops get a leg up thanks to a speedy, sweet-and-salty pan sauce that feels a lot more dressed-up than it is.
Cucumber Salad With Dill
You can think of this cucumber salad as a spin on homemade dill pickles. It gives you a bit of that flavor without much time or effort.
BA’s Best Tuna Casserole With Dill and Potato Chips
This tuna casserole recipe has a homemade cream of mushroom sauce hit with cheddar cheese and a crunchy potato chip topping.
Scallion Salad With Sesame
Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue.
Salt-Roasted Pecans
Roasted pecans also achieve a crunchy texture that raw pecans can only dream of.
Tuna Noodle Casserole
This from-scratch tuna noodle casserole is creamy, flavorful, and really easy to throw together; it makes a crowd-pleasing weeknight dinner and even freezes well.
Tomato Salad With Jalapeño Ranch
This spicy, herby ranch dressing is better than anything store-bought. You’ll want to put it on everything.
Tomato Salad With Basil Vinaigrette
Salting and straining ripe tomatoes extracts their flavorful juices; when combined with verdant basil oil, it makes a slightly sweet and vegetal salad dressing.