Beet & Tuna Carpaccio With Sea Salt & Lemon Vinaigrette

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.