tuna carpaccio

hot flash cook

Hot Flash Cook Tuna Carpaccio

serves 4

ingredients

• 1 lb sushi-grade ahi tuna, very fresh

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• 3 tablespoons extra virgin olive oil

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• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lime juice
• Sea salt to taste
• Freshly cracked black pepper to taste
• 2 tablespoons capers, rinsed

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• ¼ red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• Fleur de sel for garnish
• 2 tablespoons pomegranate seeds

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• Whole grain crostini or seed crackers for serving

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method

1. Wrap tuna in plastic and freeze for at least 6 hours to ensure food safety.
2. Remove from freezer and let sit at room temperature for 5 minutes.
3. Using a very sharp knife, slice tuna paper-thin (about 1/8 inch), arranging slices on a chilled plate.
4. Drizzle with olive oil and lemon-lime juice.
5. Season with sea salt and black pepper.
6. Scatter capers, red onion, parsley, and pomegranate seeds over the top.
7. Finish with a sprinkle of fleur de sel.
8. Serve immediately with whole grain crostini or seed crackers.