Carpaccio di Pesce Spada e Tonno

Posted By | Posted On Sep 01, 2011

Certainly nuova cucina but – this dish is found in most of the upscale Sicilian ristorante, very light, flavorful and a real signature dish. Be sure that the fish purchased is absolutely sushi grade fresh!

CARPACCIO DI PESCE SPADA
swordfish sliced as thin as possible
orange or tangerine juice
lemon juice
OO
S & P

Try to have your fishmonger slice the swordfish as thinly as possible. You should be able to see through it. If it is not thin enough place it between oiled parchment paper. With a battecarne (meat pounder) gently flatten the slice. Refrigerate until ready to use.

Place the slices of swordfish on a platter, sprinkle with salt and lemon juice. Allow to sit for 20 min in the refrigerator. Drizzle with orange juice, OO and pepper. Serve garnished with orange / tangerine slices.

CARPACCIO DI TONNO
tuna fish, preferably belly, sliced as thin as possible
lemon juice
OO
S & P
shallots, finely minced
pomegranate

Treat the tuna as previously described with the swordfish. It should also be paper thin. Place the slices of tuna on a platter, sprinkle with salt, shallots and lemon juice. Allow to sit for 20 min in the refrigerator. Drizzle with OO and sprinkle with pomegranate seeds.

TO SERVE :
Shred radicchio and romaine lettuce. Line a platter with the lettuce. Place the pesce spada and tonno on the lettuce. Garnish with lemon and orange slices or wedges.

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