Carpaccio Of Tuna With Nicoise Vinaigrette Recipes

Steps:

• Stretch a sheet of plastic wrap on flat countertop. Sprinkle with olive oil and place on piece of tuna in center of plastic wrap. Cover with same size of plastic wrap. Gently pound tuna with mallet until very thin. Repeat for remaining tuna. Keep cold until serving. Clean green tops from beets, place beets in a roasting pan with oil, thyme, salt and pepper. Add 2 tablespoons of water to prevent burning. Cover tightly with aluminum foil. Place in a preheated 375-degree oven for 45 minutes, until a knife easily penetrates beets. Cool to room temperature and with wet towel, peel skin off beets. Cut each beet into 4 quarters.
• Remove plastic from tuna and place on center of plate. Season with salt and pepper, drizzle with Agrumato and chopped chives. Toss micro greens and beets with Agrumato and shape greens into a small ball. Place greens at top of plate and randomly scatter beet pieces on carpaccio.

Steps:

• Combine vinegar and mustard in small bowl; whisk in 4 tablespoons olive oil. Season dressing to taste with sea salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• 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. 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.
• Peel 1 plastic sheet from each tuna carpaccio round; invert onto plates and peel off remaining plastic. 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.

Steps:

• Fan out the tuna on a large chilled platter. Arrange the baby arugula evenly over the tuna. Place the shaved Parmesan over the arugula. In a squeeze bottle, combine the soy sauce and the white truffle oil. Shake and drizzle the sauce over all the ingredients. Grind the black peppercorns over the dish. Serve cold.

Steps:

• Put enough water into a pot large enough to hold the veal on the stove and bring the water to a boil. Add the carrots, onions, celery, bay, thyme, rosemary, parsley, salt and pepper to the boiling water and continue to boil for 15 minutes. Add the veal roast to the bouillon, return to the boil and reduce to a simmer. Cook the veal for 2 hours or until tender. Turn off the heat and allow the veal to cool in the bouillon in which it was cooked. When cool, transfer the liquid and veal to a clean container and refrigerate the veal, covered with the bouillon, overnight. Put the mayonnaise, mustard, lemon juice, anchovies, capers, tuna parsley, salt and pepper in the bowl of a food processor and process for 1 to 2 minutes until smooth. Slowly drizzle in the oil, while the processor is running, until the tuna vinaigrette is emulsified. Remove the veal from the refrigerator, drain the liquid, and slice the veal into very thin slices. Lay the sliced veal out on a platter, spoon on a thin layer of tuna sauce, and cover with another layer of veal. Continue with the layering of veal and tuna sauce until all the veal has been used and the final layer is a topping of veal. Refrigerate for several hours and serve with a green bean salad and a tomato - basil salad.

Steps:

• Cut the tuna into 18 cubes, each one 1/2-inch thick, and 1 1/4-inch square. Place the cubes between sheets of lightly-oiled wax paper and flatten with a cleaver. You will have 18 very thin, fairly round "scallops" of tuna. Divide among 6 dinner plates and chill.
• Prepare the sauce: Put the egg yolks in a food processor. Add the lemon juice, and blend for 3 seconds. Add the oil, by drops, at first, then in a thin stream. The sauce will be fairly thick. Add the basil, blend for 3 seconds, then add the cream. Season to taste with salt and pepper. Refrigerating for 30 minutes brings out the flavor.
• When ready to serve, pour the sauce over the tuna slices. Shave the white truffle over all, and garnish each plate with fresh basil leaves.
• Note: Fresh white truffles from Piedmont are available in the U.S. from September through December. They are hideously expensive. The dish also works without them, or with extra-thin slices of white mushrooms sprinkled over the tuna.