Yellow Fin Tuna Carpaccio with Sesame Seeds, Arugula & Bistro Sauce

Yellow Fin Tuna Carpaccio with Sesame Seeds, Arugula & Bistro Sauce
24 servings


Ingredients Weights Measures
yellow fin tuna, center cut (4-oz. pieces) 6 lb. 24 each
kosher salt - 2 tsp.
fresh cracked black pepper - 1-1/2 tsp.
GREY POUPON Bistro Sauce, divided 24 oz. 3 cups
KRAFT Balsamic Vinaigrette Dressing 8 fl oz 1 cup
mixed black and white sesame seeds, toasted - 1 Tbsp.
arugula 4 oz. 1-1/2 qt.
French bread baguettes (about 15 inch), cut crosswise into thirds - 8 loaves
extra virgin olive oil 16 fl oz 2 cups


FOR each serving: Place 1 piece tuna between 2 sheets of waxed paper; pound to 1/8-inch thickness. Use 2-inch round cutter to cut 4 rounds from tuna; arrange on serving plate. Season with pinch of salt and 2 turns of pepper; drizzle with 1 Tbsp. bistro sauce.

DRIZZLE 1 Tbsp. of the remaining bistro sauce and 2 tsp. balsamic vinaigrette around edge of plate. Sprinkle tuna with 1/8 tsp. sesame seeds; top with 1/4 cup arugula.

CUT 1 baguette piece into 4 thin lengthwise slices. Brush with oil; broil until toasted, turning once. Arrange on platter.

Kraft Kitchens Tips

Balsamic-Fig Vinaigrette
For Full Recipe, blend the 1 cup KRAFT Balsamic Vinaigrette Dressing with 1/4 cup chopped figs in blender until smooth. Then use as directed.
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