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Tuna Carpaccio with Capers, Olives, Lemon Zest, Arugula and Olive Oil

Recipe courtesy Emeril Lagasse, 2007
Show: Emeril Live Episode: Emeril's Fish Market

Photo: Tuna Carpaccio with Capers, Olives, Lemon Zest, Arugula and Olive Oil

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TOTAL TIME:10 min
Prep:10 min
Inactive Prep:--
Cook:--
 
YIELD:2 servings
LEVEL:Easy

Ingredients

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Directions

Thinly slice the tuna and place in a bowl with the ponzu sauce. Season with a pinch of salt.

Toss the arugula with the zest, oil and season with salt and pepper. Place the tuna on top of the greens and sprinkle the olives around the tuna. Garnish with capers and chopped parsley.

Serve immediately.

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