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Appetizer RecipesSeafood Appetizers pg 2 >  Tuna Carpaccio with Pistachios


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Recipe from The Saint Tropez Diet
Tuna Carpaccio with Pistachios
Chef Gui Alinat; Provence - Tampa, Florida

Yield: 4 servings


• Four 1-ounce pieces of sashimi-grade tuna
• 2 tablespoons pistachios, chopped
• 3 tablespoons fresh basil, chopped
• 3 tablespoons extra virgin olive oil
• 2 teaspoons lemon juice
• Salt and pepper to taste


Place a 10-inch by 10-inch piece of plastic wrap on a cutting board. Drizzle 1 teaspoon of olive oil onto the plastic wrap. Place one piece of tuna on top of wrap and drizzle 1 teaspoon of olive oil on top of tuna. Place an identical piece of plastic wrap on top of the tuna. With a kitchen mallet, gently pound tuna to paper thin, ensuring the consistency of the tuna is the same thinness. Repeat with remaining tuna, refrigerate, and set aside.

Gently peel plastic off of the tuna slices and place on serving platter. Drizzle 1 teaspoon olive oil on top of tuna, lemon juice, basil, salt, pepper, pistachios, and serve immediately.


    Serving Size: 1/4 recipe
    Per Serving: 153 Cal (77% from Fat, 19% from Protein, 4% from Carb); 7 g Protein; 13 g Tot Fat; 2 g Sat Fat; 9 g Mono Fat; 1 g Carb; 0 g Fiber; 0 g Sugar; 10 mg Calcium; 1 mg Iron; 12 mg Sodium; 11 mg Cholesterol



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