Tuna & Beet Carpaccio with Sea Salt & Lemon Caper Vinaigrette
Recipe by Chris Meyer
1 thick tuna steak
3 medium golden beets
Lemon Caper Vinaigrette
3 Tbs fresh lemon juice
1 Tbs shallots, finely minced
1 Tbs non pareil capers, drained
½ tsp freshly cracked black pepper
½ tsp Dijon
1 Tbs olive oil
Maldon sea salt to taste
Maldon sea salt flakes
Fresh cracked black pepper
Wrap tuna steak in plastic wrap and freeze until firm. Leave in freezer until ready to slice.
Steam or roast beets with skin on until just tender. Let cool slightly and remove skin while still warm. Slice cooked beets 1/16” thick on a mandoline.
Slice frozen tuna steak 1/16” thick on a mandoline.
Combine lemon juice, shallots, capers, black pepper and Dijon in a small bowl. Slowly drizzle in olive oil, whisking constantly to emulsify. Season to taste with sea salt.
Arrange beet and tuna slices on a platter or wooden serving board. Dress with vinaigrette and finish with crushed Maldon sea salt flakes and fresh cracked black pepper.