Carpaccio Di Tonno

Ingredients

1/2 pound sashimi grade tuna
1 lemon, juiced
1 orange, juiced
1 tablespoon minced shallots or red onion
1/2 lemon, juiced
Extra-virgin olive oil
Salt and freshly ground pepper
1 bunch baby arugula, rinsed well
Sea salt from Trapani
Splash orange-flavored vin cotto

Instructions

Thinly slice the tuna and arrange in a shallow dish. Pour the lemon juice and orange juice over it and let marinate at room temperature for 1 hour.

Place shallots in a small bowl and whisk in lemon juice and olive oil. Season with salt and pepper.

Season arugula with salt and pepper. Mound salad on a platter and arrange the slices of tuna around it. Lightly season both the salad and the tuna with sea salt and add a splash of vin cotto. Mangia.

Yield: 2 servings