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Carpaccio of Ahi Tuna

Carpaccio of Ahi Tuna Recipe

  • 12 ounces #1 grade ahi tuna (can sub tombo or hamachi if you like)
  • 4 12x12 pieces of parchment paper
  • 1 cup extra virgin olive oil
  • 1 16-oz bag frozen shelled edamame
  • 2 handfuls organic arugula washed and dried
  • 2-3 tablespoons unseasoned rice wine vinegar
  • Sea salt such as Murray River pink salt or Maldon's fleur de sel
  • 1 3-oz. jar furikake (Japanese rice seasoning)
  • 1 lime sliced lengthwise into four wedges
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