Santa Fe Tuna Carpaccio

Description

This is a recipe I had made after coming back from Cabo San Lucas. It’s a light and refreshing appetizer that you can’t get enough of.

Ingredients

  • 1 (1 pound) loaf French bread
  • 10 ounces ahi (yellowfin) tuna, sushi-grade – sliced 1 inch long and 1/8 inch thick
  • ¼ cup onion, cut into 1/8-inch dice
  • 2 tablespoons capers, drained
  • 3 ounces olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Prep Time: 30 mins

Total Time: 30 mins

Servings: 5

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