Ingredients for Sauce
4 Clementines from Spain, peeled
1 Clove garlic, peeled
1 Tbs extra virgin olive oil (preferably from Spain)
2 Tbs Sweet Red Vermouth
1 tsp Pimentón (Spanish smoked paprika)
1 Tbs white wine vinegar
1 Tbs soy sauce
Ingredients for Tuna
1/2 lb sushi grade raw tuna, minced
1 Tbs Spanish onion, minced
1 Tbs capers
1 bunch watercress
arugula for garnish
Method for Sauce
- Puree all ingredients in a food processor or blender, then strain into a bowl.
Method for Tuna
- Dress the tuna, onion, and capers with the Clementine mixture; mix gently.
- Allow to rest in the refrigerator for at least 1 hour and up to 8.
- Serve on small plates with sprigs of watercress and arugula dressed with olive oil, lemon and salt.
Yield: 4-6 portions
Preparation Time: This dish takes about 20 minutes to prep, but you will need time to allow the tuna to rest in the refrigerator (at least one hour).
Please note: Red vermouth is a popular aperitif in Spain, and it tastes wonderful combined with Clementines from Spain juice, providing the perfect dressing for raw tuna.
Recipe Credit: Chef Deborah Hansen