Name: Tuna Carpaccio with Onion Vinaigrette
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Ingredients: 600 g of red tuna fillet; 400 g of green onions; 2 carrots; juice of 1 lemon; extra virgin olive oil; 30 g of butter; 50 ml of dry white wine; 2 tbsp of liquid honey; 2 tbsp of cider vinegar; salt, pepper

Ingredients

Preparation

1. Place the tuna wrapped in plastic film in the freezer for 15 minutes.

2. Place 4 serving plates in the refrigerator.

3. Clean and chop the onions, not too finely, keeping some green.

4. In a saucepan, cook the onions in butter for 5 minutes. Add honey and cook for 5 minutes, stirring; add white wine, vinegar, salt, and pepper. Continue cooking, uncovered, over medium heat, for 10 minutes. The onions should caramelize slowly. Let cool.

5. Whisk lemon juice with olive oil.

6. With a sharp knife, cut the tuna into thin slices and place on 4 plates. Distribute the cooled onion compote over the plates.

7. Grate the carrots with a large grater. Place on top of the carpaccio. Drizzle with lemon sauce. Season with salt, pepper, and decorate with some green onion; serve immediately.

Tuna Carpaccio with Onion Vinaigrette

Preparation: 35 min

Cooking: 20 min

Servings: 4

This tuna carpaccio with onion vinaigrette offers a perfect combination of textures and flavors. Fresh tuna is carefully sliced and enhanced with a homemade vinaigrette of caramelized onions. The sweetness of the honey and the acidity of the vinegar add an interesting dimension to this dish, making it both light and satisfying. Perfect for a summer meal, this carpaccio is a delight for both the eyes and the palate.