This dish has a double dose of yummy tuna, and takes only minutes to make.
-Recipe adapted from Piccola Cucina, a restaurant in Soho, NYC
If you like sushi, you need to try making this dish. Thinly sliced fresh tuna is topped with a wonderfully delicious, but simple to make sauce. This sauce is traditionally used with cooked veal, but we sure like this light and healthy update!
Makes 4 Servings
1 can (3 1/2 ounces) oil-packed tuna
3 tablespoons capers, drained, plus more for garnish
2-3 anchovy fillets, chopped
1/4 cup mayonnaise
Juice of 2 lemons
Salt and pepper
1/4 cup extra virgin olive oil
12 ounces fresh tuna, sushi quality, thinly sliced
Hard boiled egg, baby greens, parsley, red onion, optional, as garnish
1. To make the sauce, puree the can of tuna, capers, and anchovies in a food processor until combined. Add the mayonnaise, lemon juice and oil and process until creamy. Season to taste with salt and pepper.
2. Arrange the thinly sliced raw tuna on a platter and top with the tuna sauce. Garnish with sliced hard boiled eggs, baby greens, minced parsley, and red onions, if you like.