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

  4 tbsp or 54g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Lemon juice

  Raw

  4 tsp or 20g

• Chives

  Raw

  2 tsp chopped or 2g

• Shallots

  Raw

  ⅓ tbsp chopped or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Watercress

  Raw

  2 cup, chopped or 68g

Directions

1. Whisk the balsamic vinegar and Dijon in a small bowl, then slowly stream in half of the olive oil until emulsified; season with a pinch of salt and pepper, cover, and refrigerate.
2. On a damp work surface, lay a sheet of plastic wrap. Arrange one quarter of the sushi-grade tuna pieces about 1 inch apart in a circle; cover with another sheet of plastic.
3. Using the flat side of a mallet, gently pound the tuna until very thin, forming an 8–9 inch round. Transfer the round, still in plastic, to a plate and repeat with remaining tuna to make four rounds.
4. Refrigerate the tuna rounds, covered, for at least 30 minutes and up to 4 hours to firm.
5. Working with one plate at a time, peel off the top layer of plastic, invert onto a serving plate, and remove the remaining plastic.
6. Brush each tuna round with the remaining olive oil, then sprinkle evenly with lemon juice, chives, shallots, and a light seasoning of salt and pepper.
7. Toss the watercress with the chilled dressing, adjust seasoning, and mound a portion on top of each tuna round. Serve immediately.