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Tuna Carpaccio, Chayote Chips and Horseradish Dressing 2013-08-06 https://www.metro.ca/userfiles/image/recipes/carpaccio-thon-chayotes-vinaigrette-raifort-4871.jpg PT15M PT10M PT25M

Chayote chipsPreheat the oven to 350°F (175°C).Cut the chayote into thin slices in the direction of the pit. Place the slices in a dripping pan. Drizzle over olive oil and season to taste.Cook in the oven until the edges of the slices are golden. Remove from the oven and set aside.Horseradish dressingMix the horseradish with the sour cream. Set aside.TunaLay the tuna slices flat on 4 plates. Sprinkle with the shallots. Drizzle over the oil, lime and lemon juices. Season with salt and freshly ground pepper.Put 1 Tbsp. (15 mL) of the horseradish dressing and some chayote chips on each plate. Serve right away.

4 Metro

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1 chayote, peeled 2 tsp. (10 mL) extra virgin olive oil Herbes de Provence blend to taste sea salt to taste freshly ground pepper to taste 1/2 horseradish root, peeled and grated 1/2 cup (125 mL) sour cream 1 lb (454 g) yellow fine tuna, thinly sliced 2 dry shallots, chopped 1/4 cup (60 mL) extra virgin olive oil 1/2 lime, juiced 1/2 lemon, juiced

Tuna Carpaccio, Chayote Chips and Horseradish Dressing

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Gluten-free

servings

0:15

Preparation

0:10

COOKING

0:25

TOTAL TIME

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Ingredients

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1

chayote, peeled

2 tsp.
(10 mL)
extra virgin olive oil

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COLAVITA EXTRA VIRGIN OLIVE OIL

$9.99 ea.

1 L

BERTOLLI OLIVE OIL

$7.99 ea.

500 ml SELECTED VARIETIES

BERTOLLI OLIVE OIL

$7.99 ea.

500 ml SELECTED VARIETIES

Herbes de Provence blend to taste

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IRRESISTIBLES FRESH HERBS 21 g

$2.99 ea.

IRRESISTIBLES FRESH HERBS 21 g

$2.99 ea.

IRRESISTIBLES FRESH HERBS 21 g

$2.99 ea.

IRRESISTIBLES ORGANIC HERBS 1 un.

$3.29 ea.

IRRESISTIBLES ORGANIC HERBS 1 un.

$3.29 ea.

IRRESISTIBLES ORGANIC HERBS 1 un.

$3.29 ea.

sea salt to taste

freshly ground pepper to taste

1/2

horseradish root, peeled and grated

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IRRESISTIBLES HORSERADISH

$3.49 ea.

250 ml

1/2 cup
(125 mL)
sour cream

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GAY LEA SOUR CREAM 500 ml

$2.99 ea.

SELECTED VARIETIES

1 lb
(454 g)
yellow fine tuna, thinly sliced

2

dry shallots, chopped

1/4 cup
(60 mL)
extra virgin olive oil

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COLAVITA EXTRA VIRGIN OLIVE OIL

$9.99 ea.

1 L

BERTOLLI OLIVE OIL

$7.99 ea.

500 ml SELECTED VARIETIES

BERTOLLI OLIVE OIL

$7.99 ea.

500 ml SELECTED VARIETIES

1/2

lime, juiced

1/2

lemon, juiced

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ORGANIC LEMONS 454 g

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$4.99 ea.

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Preparation

Chayote chips

Preheat the oven to 350°F (175°C).

Cut the chayote into thin slices in the direction of the pit. Place the slices in a dripping pan. Drizzle over olive oil and season to taste.

Cook in the oven until the edges of the slices are golden. Remove from the oven and set aside.

Horseradish dressing

Mix the horseradish with the sour cream. Set aside.

Tuna

Lay the tuna slices flat on 4 plates. Sprinkle with the shallots. Drizzle over the oil, lime and lemon juices. Season with salt and freshly ground pepper.

Put 1 Tbsp. (15 mL) of the horseradish dressing and some chayote chips on each plate. Serve right away.

Source : Metro

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