eBook: 12 Days of Cooking Hawaiian Style 
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.
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Salmon & Ahi Carpaccio
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.
Ingredients
- 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:
- 1 lemon juice
- 2 TB soft tofu
- 2 TB catsup
- 2 tsp. each Dijon mustard, Worcestershire sauce, mirin sake, sesame seed oil
- 2 TB vegetable oil
Instructions
- 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.
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