Tuna Carpaccio

Ingredients

• Balsamic vinegar

  1 tbsp or 16g

• Dijon mustard

  Grey Poupon

  ⅛ tsp or 0.6g

• Yellowfin tuna

  raw

  8 oz or 227g

• Olive oil

  2 tbsp or 27g

• Olive oil

  2 tbsp or 27g

• Lemon juice

  2 tsp or 10g

• Chives

  raw

  1 tsp chopped or 1g

• Shallots

  raw

  ³⁄₁₆ tbsp chopped or 2g

• Salt

  table

  ½ dash or 0.2g

• Black pepper

  ground

  ½ dash or 0.05g

• Watercress

  raw

  1 cup, chopped or 34g

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.