Recipe courtesy of Joe Realmuto
Tuna Carpaccio with Roasted Baby Beets and Citrus Pressed Olive Oil
1 hr 25 min
5 min
4 servings
1 hr 25 min
5 min
4 servings


  • 4 (3-ounce) pieces sushi grade tuna
  • 3 red baby beets
  • 3 golden baby beets
  • 4 sprigs fresh thyme
  • 1 tablespoon olive oil
  • Salt and pepper
  • 2-ounce micro greens
  • Agrumato oil
  • Chopped chives


Stretch a sheet of plastic wrap on flat countertop. Sprinkle with olive oil and place on piece of tuna in center of plastic wrap. Cover with same size of plastic wrap. Gently pound tuna with mallet until very thin. Repeat for remaining tuna. Keep cold until serving. Clean green tops from beets, place beets in a roasting pan with oil, thyme, salt and pepper. Add 2 tablespoons of water to prevent burning. Cover tightly with aluminum foil. Place in a preheated 375-degree oven for 45 minutes, until a knife easily penetrates beets. Cool to room temperature and with wet towel, peel skin off beets. Cut each beet into 4 quarters.

Remove plastic from tuna and place on center of plate. Season with salt and pepper, drizzle with Agrumato and chopped chives. Toss micro greens and beets with Agrumato and shape greens into a small ball. Place greens at top of plate and randomly scatter beet pieces on carpaccio.


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