A fresh and delicate recipe, with citrus and bell pepper notes, perfect to prepare on a hot summer day: Tataki Carpaccio, a signature dish from Alessio D’Agostino, Head Chef of Sushi and Co. in Naples.
Alessio D’Agostino, for his Tataki Carpaccio, uses Red Tuna fillet, with a zuke marinade in soy sauce, seared on all four sides on a grill with binchotan vegetable coals. He then cuts the fillet into slices about 3 millimeters thick and seasons it with citrus ponzu sauce. The dish is then finished with a dollop of jalapeno sauce and a julienne of sweet jalapeno.
Recipe Ingredients for Four People
For the tuna fillets
For the citrus ponzu sauce
For the jalapeno mayonnaise
Procedure for Tataki Carpaccio
For the tuna fillets
The Red Tuna fillet undergoes zuke marinating in soy sauce for about four hours. It is then seared on all four sides on a grill. Next, it is cut into slices about 3 millimeters thick and seasoned with the citrus ponzu sauce. The dish is finished with a dollop of jalapeno sauce and a julienne of sweet jalapeno.
For the citrus ponzu sauce
Mix all ingredients with a whisk, finally cut the limes and oranges in half and let everything rest for 24 hours in the refrigerator. Strain to avoid citrus residuals.
For the jalapeno mayonnaise
Proceed with the preparation of a classic mayonnaise with the ingredients indicated, then cut the chilies and remove the seeds. Blend all ingredients in the food processor until it is lump-free and silky.