Tuna Carpaccio with Roasted Baby Beets and Citrus Pressed Olive Oil

Name: Tuna Carpaccio with Roasted Baby Beets and Citrus Pressed Olive Oil
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 4 (3-ounce) pieces sushi grade tuna; 3 red baby beets; 3 golden baby beets; 4 sprigs fresh thyme; 1 tablespoon olive oil; Salt and pepper; 2-ounce micro greens; Agrumato oil; Chopped chives

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Total: 1 hr 25 min

Prep: 5 min
Cook: 1 hr 20 min

Yield: 4 servings

Total: 1 hr 25 min

Prep: 5 min
Cook: 1 hr 20 min

Yield: 4 servings

Ingredients

4 (3-ounce) pieces sushi grade tuna

3 red baby beets

3 golden baby beets

4 sprigs fresh thyme

1 tablespoon olive oil

Salt and pepper

2-ounce micro greens

Agrumato oil

Chopped chives

Directions

Stretch a sheet of plastic wrap on flat countertop. Sprinkle with olive oil and place on piece of tuna in center of plastic wrap. Cover with same size of plastic wrap. Gently pound tuna with mallet until very thin. Repeat for remaining tuna. Keep cold until serving. Clean green tops from beets, place beets in a roasting pan with oil, thyme, salt and pepper. Add 2 tablespoons of water to prevent burning. Cover tightly with aluminum foil. Place in a preheated 375-degree oven for 45 minutes, until a knife easily penetrates beets. Cool to room temperature and with wet towel, peel skin off beets. Cut each beet into 4 quarters.
Remove plastic from tuna and place on center of plate. Season with salt and pepper, drizzle with Agrumato and chopped chives. Toss micro greens and beets with Agrumato and shape greens into a small ball. Place greens at top of plate and randomly scatter beet pieces on carpaccio.