It’s time for another recipe from my sustainable seafood cooking class experience! After king salmon, it’s time for tuna, which is probably my favorite fish ever. Yellowfin tuna, or ahi, is a more responsible variety to chose than bluefin, which is severely overfished. Speaking of tidbits I learned in class, did you know that the really red color of tuna simply is a sign that the filets were gassed to preserve the blood line color? I wasn’t too happy to hear it, either.
- 8 ounces fresh sashimi-grade yellowfin tuna loin (since this carpaccio is very rare, you want to use really good quality fish)
- 1/4 tsp sea salt
- 1 tbsp fresh coarsely ground black pepper
- 2 tbsp canola oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 cup extra-virgin olive oil
- salt and pepper to taste
- 2 cups arugula
- 2 tbsp diced shallots
- 1tbsp capers
- crackers (e.g. sesame crisps)
1. Sprinkle tuna with salt. Grind pepper and spread on a plate, then roll the tuna in the pepper to coat evenly.
2. Heat a small non-stick pan over high heat with the canola oil (did you know that olive oil has a smoking point of 290F, which is too low to sear? If you sue olive oil for searing you’re just adding gasoline to your food!), then sear the tuna at 360F on 4 sides for 10 to 20 seconds (should still be very rare inside).
3. Remove tuna from pan and let cool. Freeze for ~ 1 hour. Meanwhile cut arugula into strips. Whisk together lemon juice and zest, then slowly ad the oil while whisking vigorously to emulsify. Add salt and pepper to taste and stir in shallots.
4. Remove tuna from freezer and cut into very thin slices using a very sharp knife. Serve on crackers with arugula tossed in the dressing and topped with capers.