Carpaccio of Tuna
Author: Cyril Renaud
  • 4 teaspoons olive oil
  • 4 teaspoons Balsamic vinaigrette
  • 4 teaspoons chive oil
  • 1 1/2 ounces flowers (nasturtium and violet petals)
  • 6 ounces tuna
  • 6 ounces mixed sprouts (pea shoots, garlic sprouts)
  • 1 1/2 ounces radish, julienned
  • 1/4 Cup shallot vinaigrette
  • 3.5 ounces olive tapenade
  1. Method Tuna
  2. Place a slice of the tuna between 2 sheets of heavy duty plastic wrap and pound with the flat side of a cleaver. Take care not to make it too thin.
  3. Assemble and serve.
  4. Olive TapenadeIngredients2 ounces fresh alfonso olives, seeded1 tablespoon capers1 tablespoon cornichonspepper to season1 branch of fresh basil3 tablespoons olive oil
  5. Method TapenadeBlend all the ingredients together in a blender. When everything is pureed, pass through a chinois and reserve.
  6. Shallot VinaigretteIngredients2 tablespoons olive oil1 1/2 tablespoons red wine vinegar2 minced shallots
  7. Method VinaigretteBlend together all the ingredients in a blender.
Chef Renaud was Executive Chef at La Caravelle, a premiere NYC restaurant.
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