Tuna Carpaccio with Whole Grain Mustard Vinaigrette

Created by Executive Chef
Classic Residence by Hyatt and The Plaza Companies
Serves 8

• 2 teaspoons fresh chopped thyme
• 2 teaspoons fresh chopped parsley
• 2 teaspoons fresh chopped basil
• 1 teaspoon black pepper
• 1-1/2 pounds of tuna steaks
• 2 ounces olive oil
• 2 ounces whole-grain mustard
• 1 ounce lemon juice
• 1 ounce white wine vinegar
• 4 ounces olive oil
• pinch kosher salt
• 8 ounces mixed greens, micro
• 1 cup shaved parmesan cheese

1. Mix all fresh herbs and black pepper, then roll the tuna steaks in the mixture.
2. Heat 2 ozs. of olive oil in a large pan and sear tuna on all sides.
3. In a mixing bowl, add mustard, lemon juice and vinegar.
4. Wisk in remaining olive oil a little at a time.
5. Season to taste with salt.
6. Set aside.
7. Serve 3 slices of tuna on top of 1 oz. of mixed greens, drizzle with mustard vinaigrette and top with shaved parmesan cheese.