Sophisticated Japanese style Carpaccio

  • Slice the tuna thinly, cover with plastic wrap, and place in the refrigerator for 10 minutes.
  • Place a little olive oil on the palm of your hand. Rub the yuzukosho into your palm and then dab the tuna onto the mixture.
  • Decorate the tuna with carefully placed baby leaves. Cut the cherry tomatoes in half and decorate the dish. Sprinkle with olive oil and black pepper, and squeeze a lemon to your preference.

材料

マグロ200g
ブラックペッパー少々
柚子胡椒小さじ1/3
エキストラバージンオリーブオイル大さじ1
ベビーリーフ適量
レモン1/8個
プチトマト2~3個(飾り)
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