In Italy, carpaccio refers to a dish made with raw beef; in Japan, the country of sashimi, carpaccio is often made with different varieties of raw fish drizzled with dressing!
Photographed by Akio Takeuchi
Calorie count is per serving.
Includes 10 minutes of prep time the day before.
Ingredients (Serves 2-4)
- 1/2 block tuna (lean; for sashimi)
- 1/2 bunch seri
- 1/2 bunch mitsuba
- 1/2 bunch watercress
- 1/2 bunch arugula
- 1/2 bunch salad spinach
- 1 pack mesclun (mixed young salad greens)
- 2 tbsp vegetable oil
- 2 tsp soy sauce
- 2 tsp ginger juice
- A pinch of salt
- A pinch of pepper
- Kinome, to taste
*Or other citrus fruit.
Prepare the [Salad greens]. Cut the seri and mitsuba into 4-5 cm lengths. Cut the watercress, arugula and salad spinach into 4-5 cm lengths as well, and tear the tips into bite-size pieces. Combine with the mesclun and soak in ice water.
When crisp, empty into a strainer and drain thoroughly using a salad spinner.
Place in a plastic bag, fill it up with air and seal. Chill in the fridge until ready to serve.
Prepare the [Dressing]. Whisk the vegetable oil and soy sauce in a small bowl. Add the ginger juice and continue whisking. Season with salt and pepper.
Cut the tuna into thin slices by slicing at an angle (sogi-giri).
Plate up the chilled salad greens and top with tuna slices. Sprinkle with coarsely chopped kinome to taste. Drizzle with the dressing, and squeeze sudachi to taste.