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Tuna Carpaccio & Crab Avocado Salad

(Serves 4)

Caffe Aldo Lamberti
2011 Route 70 West
Cherry Hill, NJ 08002
(856) 663-1747


10 oz. block of saku tuna (sliced thin and divided on 4 chilled plates)
1 ripe avocado
2 oz. extra virgin olive oil
Juice of 1 lime (smashed and blended)
1/2 tsp. kosher salt
2 oz. red and yellow pepper brenoise
3 oz. seedless cucumber brenoise
1/2 c. packed romaine cheffonade
1/2 c. baby organic arugula
8 oz. jumbo lump crabmeat
Salt & pepper to taste
Olive oil to drizzle tuna
roasted pepper coulis


Prepare tuna plates. Toss chopped vegetables with avocado puree. Add and fold in romaine lettuce with half of the arugula. Finally, fold in the crabmeat and season to taste with salt and pepper. Divide salad into 5 oz. ring mold on top center of each plate of tuna. Remove rings and top with remaining arugula. Drizzle with olive oil and roasted pepper coulis.

Chef's Notes:

Pinot Grigio or Sauvignon Blanc are excellent wines to complement this dish.

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