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I remember the first time I tasted Beef Carpaccio. I ended up ordering a second dish to enjoy as my entrée. That particular dish was simply served with lemon juice and great olive oil.


I loved this version with the fresh fish and tastes more commonly paired with lox.

Posted By: Deirdre K Todd
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Prep Time: 25 minutes | Cook Time: | Ready In: 25 minutes
Ingredients: Print   Add to cart
US Metric
  • 1/2 lb. sashimi grade yellow fin ahi (tuna), sliced paper thin
  • 1/2 lb. fresh salmon, sliced paper thin
  • 1/2 small red onion, sliced paper thin
  • 2 stalks green onion, green parts only, sliced thinly diagonally
  • 2 tsp. capers
  • Sauce:
  • juice of 1 lemon
  • 2 TB soft tofu
  • 2 TB catsup
  • 2 tsp. each Dijon mustard, Worcestershire sauce, mirin sake, sesame seed oil
  • 2 TB vegetable oil

Cooking Process:

In a blender, combine sauce ingredients, adding oils last.

how to serve:

Arrange ahi and salmon on serving platter, top with onions and capers. Drizzle sauce onto fish. Serves 4-6.