Italian Wine Dinner
$69 per person
Wednesday, March 13 at 7 p.m.
The Brown Hotel at 335 W. Broadway
(502) 583-1234
Ahi Tuna Carpaccio with Smoked Tomato-Caper Berry Relish and Boquerones Vinaigrette
Ingredients:
1 oz. #1 ahi tuna
Relish:
2 tomatoes, smoked, peeled and chopped
¼ cup caper berries, split in half and smoked
¼ red onion, minced
1 T. garlic, chopped
1 T. Italian parsley, chopped
3 t. olive oil
Juice of ½ lemon
Salt and pepper
Vinaigrette:
4-5 white anchovies
1-2 shallots, chopped
4-5 garlic cloves, chopped
1 T. fresh basil, chopped
½ c. champagne vinegar
1½ c. olive oil
Juice of ½ lemon
½ t. Dijon mustard
Method:
Pound ahi tuna thin and serve with relish and vinaigrette. To make vinaigrette, add all but the oil to food processor and puree. Slowly emulsify oil to desired consistency. To make relish, toss ingredients together in a bowl.
