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Appetizers | |
| 1 Tbsp extra virgin olive oil salt 1 (8-ounce) loin sushi-grade yellowfin tuna, cut into 1/4-inch domino-size slices (about 24 slices) 2 Tbsp lemon juice ⅛ tsp grated lemon zest 1 Tbsp brine from capers or caper berries 1 Tbsp chopped jarred hot Italian chiles, such as Victoria freshly ground black pepper | |
| Brush the center of 4 round appetizer plates wtih olive oil, then very lightly sprinkle with salt. Lay the tuna slices over the seasoned olive oil. Combine the lemon juice, lemon zest, caper brine, and chiles in a small bowl. Spoon the mixture evenly over each slice of tuna. Drizzle the top of each plate with the remaining olive oil. Season the tuna with salt and pepper. Let stand for 2 to 4 minutes, depending on your desired texture, then serve immediately. | |
Unrated | |
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