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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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0
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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
-
Gluten-free
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME
Ingredients
-
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
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
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
