Tuna Carpaccio With Roasted Baby Beets And Citrus Pressed Olive Oil
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
28
Spice
65
Sweetness
49
Sourness
42
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
Directions:
1
Stretch a sheet of plastic wrap on flat countertop
2
Sprinkle with olive oil and place on piece of tuna in center of plastic wrap
3
Cover with same size of plastic wrap
4
Gently pound tuna with mallet until very thin
5
Repeat for remaining tuna
6
Keep cold until serving
7
Clean green tops from beets, place beets in a roasting pan with oil, thyme, salt and pepper
8
Add 2 tablespoons of water to prevent burning
9
Cover tightly with aluminum foil
10
Place in a preheated 375-degree oven for 45 minutes, until a knife easily penetrates beets
11
Cool to room temperature and with wet towel, peel skin off beets
12
Cut each beet into 4 quarters
13
Remove plastic from tuna and place on center of plate
14
Season with salt and pepper, drizzle with Agrumato and chopped chives
15
Toss micro greens and beets with Agrumato and shape greens into a small ball
16
Place greens at top of plate and randomly scatter beet pieces on carpaccio