Tuna Carpaccio

Ingredients

• Balsamic vinegar

  2 tbsp or 32g

• Dijon mustard

  Grey poupon

  ¼ tsp or 1g

• Tuna

  Fish, fresh, yellowfin, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Lemon juice

  Raw

  4 tsp or 20g

• Chives

  Raw

  2 tsp chopped or 2g

• Shallots

  Raw

  ⅓ tbsp chopped or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Watercress

  Raw

  2 cup, chopped or 68g

Directions

1. Combine vinegar and mustard in small bowl; whisk in first portion olive oil. Season dressing to taste with sea salt and pepper. Cover and chill.
2. Place 1 sheet of plastic wrap on damp work surface (to prevent plastic from slipping). Arrange 1/4 of tuna squares 1 inch apart in circle on plastic. Cover with second sheet of plastic. Using flat side of mallet, gently pound tuna squares until they are very thin and form an 8- to 9-inch solid round.
3. Place tuna round, still in plastic, on plate. Form 3 more rounds with remaining tuna. Refrigerate tuna carpaccio at least 30 minutes and up to 4 hours.
4. Peel 1 plastic sheet from each tuna carpaccio round; invert onto plates and peel off remaining plastic.
5. Brush each with remaining olive oil, then sprinkle with lemon juice, chives, shallot, sea salt, and pepper. Toss watercress and dressing in medium bowl; season to taste with sea salt and pepper. Mound watercress atop and serve.
6. Enjoy!