Tuna carpaccio with caper dressing
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A great choice for the dog days of summer or when you don’t want to turn on the oven, this vibrant salad is a cinch to prepare. The perky acidity and peppery arugula are the perfect counterbalance to the meaty tuna. Be sure to use the freshest of ingredients for the best result.
Tear the arugula into large pieces. Drain and finely chop the capers, and in a small bowl, combine them with the white wine, lemon juice and 1/4 cup of olive oil.
Combine the remaining olive oil with the vinegar and toss with the arugula. Place a portion of the arugula in the middle of each of 4 plates. Arrange the tuna over the greens and garnish with radish sprouts, chopped shallot and the tomato. Spoon on the caper dressing and serve.
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