Ahi Carpaccio
Source of Recipe
The Plantation House
Recipe Introduction
A couple years ago I decided to create a light, healthy
carpaccio appetizer. I didn't want to use beef, so ahi was the
natural choice, both for its flavor and because it's plentiful
here on Maui. I love how all the flavors mesh - the fresh ahi,
the crunchy flavor of the arugula and the saltiness of the feta.
List of Ingredients
Carpaccio Ingredients
1 lb sashimi-grade ahi, cut into 6 blocks 3" x 3/4" x 3/4"
2 to 3 oz feta cheese, crumbled small
2 oz arugula - 1 oz diced, 1 oz whole for garnish
Vinaigrette Ingredients
3 oz canola oil
1 oz truffle flavored oil
2 oz balsamic vinegar
1 oz chives, chopped fine Recipe
Mix oils and vinegar and whisk to combine.
Add half the chives; garnish plate with rest.
Cut each ahi block into slices 1/4" wide, cutting lengthwise.
Place the ahi slice between sheets of wax paper and lightly
pound the ahi to a thickness of 1/8". Lay crumbled feta and
sliced arugula on the ahi slices and roll into a cigar shaped
tube, seam side down, and cut into three equal pieces.
Stand the pieces in the center of the plate, drizzle with
vinaigrette, and garnish with sprigs of arugula and chopped chives.
~~Enjoy!
Chef Alex
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