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Tapenade Style Tuna Carpaccio https://www.metro.ca/userfiles/image/recipes/Thon-en-carpaccio-tapenade-4423.jpg PT20M PT15M PT1H05M
To prepare the tapenade (see the recipe above). Using a food processor, mix all ingredients except the oil and lime juice. Repeat to obtain a homogeneous mixture. Drizzle the oil and lime juice. Lets stand 30 minutesClean tuna, cover with plastic wrap. Freeze 30 minutes to cut it more easily.Using a sharp knife, cut in thinnest slices possible. Place in a plate, season and apportion thinly sliced shallots. Drizzle oil and juice from half a lime. Garnish the dish with tapenade and watercress.
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1 lb (454 g) tuna 2 shallots, thinly sliced 1/4 cup (60 mL) oil 2 Limes, juiced 1 tsp. (5 mL) mignonette (crushed pepper seeds) 1 tsp. (5 mL) sea salt 1 watercress (garnish) tapenade (purée of black olives) 3/4 cup (190 mL) olives, pitted 5 tsp. (25 mL) capers 2 garlic cloves Tabasco 1/3 cup (80 mL) olive oil 1 lime, juiced
Tapenade Style Tuna Carpaccio

Tapenade Style Tuna Carpaccio

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  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:15
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1 lb
    (454 g)
    tuna
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    FROZEN, 170 g


  • 2
    shallots, thinly sliced
  • 1/4 cup
    (60 mL)
    oil
  • 2
    Limes, juiced
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    $3.99 ea.

    2 lb PRODUCT OF MEXICO OR SPAIN GREEN FRENCH BEANS 400 g, PRODUCT OF GUATEMALA


  • 1 tsp.
    (5 mL)
    mignonette (crushed pepper seeds)
  • 1 tsp.
    (5 mL)
    sea salt
  • 1
    watercress (garnish)
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    AVOCADOS

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    $2.99 ea.

    5 Pk, PRODUCT OF MEXICO DOLE SALAD KITS 198 - 347 g, PRODUCT OF U.S.A. SELECTED VARIETIES


    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

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    3 PK PRODUCT OF YUMA, ARIZONA, U.S.A.


    BROCCOLI

    BROCCOLI

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    PRODUCT OF U.S.A. ENDIVE OR ESCAROLE PRODUCT OF U.S.A. GRAPE TOMATOES 283 g, PRODUCT OF U.S.A. OR MEXICO



  • tapenade (purée of black olives)
  • 3/4 cup
    (190 mL)
    olives, pitted
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    DELI OLIVES SELECTED VARIETIES

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    $1.99 /100g

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    UNICO STUFFED MANZANILLA OLIVES

    UNICO STUFFED MANZANILLA OLIVES

    $2.99 ea.

    750 ml SELECTED VARIETIES


  • 5 tsp.
    (25 mL)
    capers
  • 2
    garlic cloves

  • Tabasco
  • 1/3 cup
    (80 mL)
    olive oil
  • 1
    lime, juiced
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Preparation

To prepare the tapenade (see the recipe above). Using a food processor, mix all ingredients except the oil and lime juice. Repeat to obtain a homogeneous mixture. Drizzle the oil and lime juice. Lets stand 30 minutes

Clean tuna, cover with plastic wrap. Freeze 30 minutes to cut it more easily.

Using a sharp knife, cut in thinnest slices possible. Place in a plate, season and apportion thinly sliced shallots. Drizzle oil and juice from half a lime. Garnish the dish with tapenade and watercress.

Source : Metro

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