Pounded Tuna Carpaccio

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This season, we’re turning our getaway into a get together and letting the great outdoors become our inspiration for our next dinner party.

We might call up some friends and get everyone to cook up their favorite summer dish. We’ll bring the table and a bottle of wine, and someone else will bring the chairs and a delicious pie to dig into after dinner. Before we know it, our leisurely oasis has transformed from a sandy shore into an outdoor dining room, complete with friends, family, and food.

In celebration of our summer spent outdoors, we’re sharing Chef Dan Kern’s recipe for Pounded Tuna Carpaccio, a dish that is sure to turn any meal into a summer feast.

Pounded Tuna Carpaccio 

Serves (4)
1-1.5  sashimi grade yellowfin tuna loin
1 lemon
1 small red onion
3/4 c. neutral oil, canola, soy etc.
1 large egg yolk
1 pinch saffron
1 T roasted garlic
1 bunch Italian parsley (leaves picked)
1 small container (around 2-4 oz.) marcona almonds

To garnish:
Good Quality Olive Oil
Caviar of choice: Tobiko, Louisiana bowfin, American spoonbill, or Illinois hackleback Roe are affordable and delicious options

With a long, sharp knife, cut tuna loin against the grain into 1/4 inch slices in one pull through motion. Resist sawing motions! Place tuna slices on a serving plater spaced an inch apart and cover with plastic wrap. Gently pound tuna evenly with a wooden mallet, or press lightly with the back of a small saucepan. Set tuna aside while you prepare the rest of the dish. In a food processor place one egg yolk, the juice of 1/4 lemon and stream in neutral oil until mayonnaise comes together. Steep saffron in 1 T warm water and let sit for 2 minutes. Add saffron, roasted garlic & water to mayonnaise, season with salt and pepper and mix to incorporate. Place mayonnaise in a squeeze bottle. Shave the onion thinly with a knife or on a mandoline, rinse with cold water to soften the onion’s flavor, smell & potency.

Unwrap the tuna platter, squeeze the remainder of fresh lemon juice over tuna, as well as a tablespoon or two of good olive oil. Season with a light amount of sea salt and fresh ground black pepper.
Garnish evenly with marcona almonds, shaved red onion, saffron aioli, caviar and parsley.

Pair with a glass of dry rosé!