Tuna Carpaccio (Serves 4)
Carpaccio is named for the Renaissance painter Vittore Carpaccio, who was noted for the use of red in his paintings. His namesake dish is traditionally composed of thin slices of raw beef. Chef Bruell bends the rules and uses ahi, the finest sushi-grade tuna. It’s the perfect backdrop for a variety of good quality ingredients including oil, capers, cheese and great salt.
1/2 pound ahi tuna, cut horizontally into four pieces
1 tablespoon capers, rinsed and drained
1 tablespoon finely diced red onion
Thinly sliced shavings of Reggiano Parmesan
Quality extra-virgin olive oil
Coarse-grind sea salt
Coarse-grind black pepper
Lemon sections for garnish
Olive oil for brushing
Chives for garnish
To make the carpaccio: Place a piece of tuna between two pieces of oiled parchment paper. Using a rolling pin, gently roll flat to a paper-thin thickness. Repeat with the remaining pieces. Place each piece on a chilled salad plate. Sprinkle with a few capers, diced onion and Reggiano Parmesan shavings. Lightly drizzle the extra-virgin olive oil over the top and season with salt and cracked pepper to taste. Serve with toasted baguettes.
To prepare baguettes: Preheat the oven to 425 degrees. Slice in thin rounds and brush with olive oil. Place in a single layer on a baking sheet. Bake the bread for 4 to 5 minutes until lightly golden. Turn and bake on the other side, 2 to 3 minutes. Cool on a baking rack.
Brand recommendation: A L’Olivier Mere Goutte Extra Virgin Olive Oil
“I chose a 2004 Pinot Noir from Difinitive Winery (Carneros, Calif.) because I was looking for a wine that would stand up to the richness of the ahi tuna without overpowering it. The light tannins, nice acidity and great berry flavors also complement the Reggiano Parmesan nicely.”
12:00 AM EST
November 2, 2005