Spicy Tuna Carpaccio – Sushi Pizza?

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This one was inspired by my time in the kitchen at Le Bernardin and my love for spicy tuna. On Le Bernardin’s Menu, the first course is titled “Almost Raw” and it lists the tuna in this way:

Tuna – layers of thinly pounded yellowfin tuna, foie gras and toasted baguette shaved chives and extra virgin olive oil.

They’ve got a flat tenderizer like the one I use, but it is about 8 inches in diameter. They pound out several portions and cut them in a rounded diamond shape and store them between sheets of plastic wrap. Then, when the orders come in, they spread some house made foie gras on a long, slender, toasted baguette, place it on the center of a custom plate made just for this dish, then drape the tuna over the baguette and top it with the oil and chives. If I remember correctly, there may have been a slight zesting of yuzu, which is not listed on the menu.

Anyhow, fresh tuna is usually available at Costco and they get it from the same supplier as the top restaurants, so you’re in good hands. I mean sure, it’s stored in styrofoam and plastic, but this isn’t Japan. They sell it at a reasonable price and, in my opinion, it’s tough to beat. Follow my technique, be creative and make this one your own.

If you are looking for other Paleo Sushi videos, you can search them out using:

Paleo Sushi Stacker – California Roll

Chicken and Shrimp Rolls – Paleo Sushi

The “Get It Together!” meal plan for this week is shaping up to be sumptuous and sassy. I am working on a new spreadsheet that allows you to remove any of the items from the list and it will, in turn, remove the ingredients from the grocery list.

I will have the details for the August Culinary Adventure to Alaska buttoned up by Friday, so stay tuned.

In the meantime, be radical, do something that challenges you (like triple unders), and…

“Keep It Paleo!”

Your Pal,

Paleo Nick

(My little buddies.)

Spicy Tuna Carpaccio

Ingredient List:

  • 8oz. fresh Ahi or Yellowfin, sliced into two fillets with one being diced and the other pounded flat.
  • 1 teaspoon Tamari or Coconut Aminos
  • Sriracha, as desired
  • Drizzle of Toasted Sesame Oil
  • 1/4 avocado, diced
  • 1/2 cucumber, julienned
  • Drizzle of Massie Mayo
  • Sprinkle of toasted white and black sesame seeds.
  • Chiffonade of Nori, as desired

Preparation Instructions:

  1. Mix diced tuna, Tamari, and Sriracha in small bowl and set aside.
  2. Use plastic wrap to transfer pounded tuna to a round plate. Remove plastic, top with cucumber, avocado, and spicy tuna.
  3. Drizzle pizza with Massie Mayo and top with the Nori and toasted sesame seeds.
  4. Share with your friends and relish as they devour your artwork as a Culinary Sushi Ninja!

“Keep It Paleo!”

Zone Breakdown:

Proteins: (5)

We have one 8oz. piece of tuna, which we are going assing 5 protein blocks to at 1.5 ounce per block.

Carbohydrates: (1)

We have one 8oz. piece of tuna, which we are going assing 5 carb protein blocks to at 1.5 ounce per block.

Fats: (12)

We’ve got 1/4 avocado, which is approximately 1/4 cup or 4 Tablespoons. Avocadoes are 1/2 tablespoon per fat block, so 8 fat blocks.

We’ll give two more blocks for the mayo drizzle, which is essentially olive oil, which is 1/3 tsp per block.

We’ll give 2 blocks for the drizzle of toasted sesame oil.

The Balancing Act:

If you are using 3 grams of fat per block, then you are pretty balanced between proteins and fats. I wouldn’t even count the carbs on this one and would come up with 5 blocks worth in the form of a sunomono salad with only vinegar and maybe a drop of honey as the dressing. Or, you can eat fruit to balance your carbs.

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