Tuna Carpaccio

Ingredients

• Balsamic vinegar

  2 tbsp or 32g

• Dijon mustard

  Grey poupon

  ¼ tsp or 1g

• Tuna

  Fish, fresh, yellowfin, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemon juice

  Raw

  4 tsp or 20g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Watercress

  Raw

  2 cup, chopped or 68g

Directions

1. Combine vinegar and mustard in small bowl; whisk in 4 tablespoons olive oil. Season dressing to taste with sea salt and pepper. Cover and chill.
2. Place 1 sheet of plastic wrap on damp work surface (to prevent plastic from slipping). Arrange 1/4 of tuna squares 1 inch apart in circle on plastic. Cover with second sheet of plastic. Using flat side of mallet, gently pound tuna squares until they are very thin and form an 8- to 9-inch solid round.
3. Place tuna round, still in plastic, on plate. Form 3 more rounds with remaining tuna. Refrigerate tuna carpaccio at least 30 minutes and up to 4 hours.
4. Peel 1 plastic sheet from each tuna carpaccio round; invert onto plates and peel off remaining plastic.
5. Brush each with 1 tablespoon olive oil, then sprinkle with lemon juice, chives, shallot, sea salt, and pepper. Toss watercress and 2 tablespoons dressing in medium bowl; season to taste with sea salt and pepper. Mound watercress atop and serve.
6. Enjoy!

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• Tuna Carpaccio