This past Saturday I was off to visit my favorite Boutique Hotel with my hubby! I shared this recipe with you all so you could join in on the fun! I love Tuna Carpaccio…And there is a restaurant in Philadelphia that my husband and I frequent when we are there. My husband is not a big fan of the city, but I am. So several times a year the love of my life takes me for my ‘City Fix’! I love the Carpaccio for breakfast at Parc Restaurant Bistro on Rittenhouse Square in Philadelphia. My idea of heaven in breakfast is a mimosa and raw tuna. Go figure, but it is what it is. After a few times eating it at Parc, I finally deduced how to reproduce a version of my own at home…
Ahi Tuna Carpaccio
1 fresh or fresh-frozen Ahi tuna steak
1 small clove garlic, minced
2 Tbs sweet onion, minced
1 Tbs capers
1 Tbs olive oil
kosher salt and cracked black pepper
Use the freshest Ahi Tuna or (fresh flash-frozen ahi steak thawed) that you can find.
Place tuna between two pieces of plastic wrap and with a rolling pin or mallet, beat until thin and translucent. Peel one side of plastic wrap off and lift remaining plastic wrap with pounded tuna. Invert onto a plate and remove remaining plastic wrap. Squeeze juice from a lime all over tuna surface. Sprinkle minced garlic on top, salt, pepper and capers. Wait 5 minutes and serve with crackers.