Tuna Carpaccio with Yuzu Mayo
Serves 2
20 mins prep
5 mins cook
25 mins total
There is something about Tuna Carpaccio that makes it impossible for me to stop at just one bite, especially this one with the yuzu scallion mayo that is to die for!
Preheat a pan on medium-high for 3 minutes. Add a drizzle of olive oil and your scallions. Char them on medium-high for 3-4 minutes, making sure they don’t burn. Turn heat off and add rice vinegar and agave. Let this sit for 10 minutes.
To a small saucepan, add shallots and coat in oil. Turn heat to medium-high for 2 minutes and then reduce to medium-low. Fry until lightly golden, remove with a spider ladle and set aside.
Yuzu Scallion Mayo: In a container add the charred scallions, chives, miso, yuzu and mayo and use immersion blender to blend till smooth. Taste and add salt or more yuzu as needed.
Slice your tuna and press into 2 pieces. Place plastic wrap on the cutting board and then lay out your sliced tuna with a little space between each one (see video). Cover the top with plastic wrap and, using the back of a pan or a measuring cup, smash/press until pretty thin. Remove the top plastic wrap. Then take your serving plate and put it on top the tuna and flip it so that it is now on the plate with the bottom plastic wrap on top. Carefully remove the plastic wrap.
Drizzle the top with the yuzu scallion mayo and olive oil. Sprinkle with flaky salt and crispy shallots. Top with the sliced serranos and lemon zest.
Serve alongside toasted brioche and lemon slices. Enjoy.
