Current tuna carpaccio

This recipe was developed by Chef Bryan Cardinale at Rutgers University during one of our product trainings.

Servings: 4
Serving size: 4 ounces

Ingredients

12 ounces Current tuna filet
2 tablespoons capers, drained
1 tablespoon shallot, fine dice
1 lime, juiced and zested
1/2 teaspoon course black pepper
1/4 teaspoon flake salt
3 tablespoons olive oil
1 tablespoon chives, minced
2 tablespoons avocado mayo, prepared

For service
4 whole grain toast points

Preparation

1. Slice tuna into 8-10 thin slices and arrange them on your plate.
2. Top tuna with capers, shallots, chives, lime zest, salt and pepper.
3. Drizzle generously with olive oil and lime juice.
4. Dot the plate with avocado mayo.
5. Serve with whole grain toast points.