Around the Globe: Tuna Carpaccio

During our time in Cabo, Mexico, we stopped by the One and Only Palmilla to cook with Chef Larbi Dahrouch.  He showed us his recipe for Tuna Carpaccio. It isn't hard to make this delicious when you have the freshest fish that was just caught.

½ to 1lb fresh tuna cut into paper-thin slices

4 Tbsp olive oil

1 Tsp lemon juice

3 Tbsp strained capers

1/4 cup chopped onion

½ cup chopped tomato

¼ cup chopped parsley

salt and pepper to taste

Tuna is more easily cut into paper-thin slices if it's been frozen and thawed slightly. If it's soft it gets gooey and you're slices will be thicker and not as pretty. 

The tuna pairs nicely with this Rose wine.

Lay the slices on a large plate in a rose pattern as you cut them and refrigerate. Chop the onion, tomato, parsley and set aside. In a small bowl combine the olive oil, lemon juice, and salt and pepper. Remove the tuna from the refrigerator and pour the olive oil mixture evenly over the top reserving about one Tbsp in the bowl. Spread the tomatoes, capers, onions and parsley over.

Photos by Emily Clack

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