Tuna Carpaccio

Ingredients:
    1 pound tuna, cut into 1 inch slices
    1/4 cup olive oil
    2 tablespoons red wine vinegar
    1/2 teaspoon spicy mustard
    2 tablespoons fresh lemon juice
    1 tablespoon shallot, diced finely
    4 teaspoons small capers
    Sea salt
    Black pepper


Directions:

1. Place tuna between 2 pieces of waxed paper or plastic wrap
2. Lightly moisten a work surface with water to prevent sliding
3. Pound out tuna with a mallet or the bottom of a jar, until tuna is about 1/8 inch thick
4. Refrigerate tuna for 1-4 hours
5. In a small bowl, whisk together oil, vinegar, mustard and salt and pepper to taste
6. Drizzle oil/vinegar/mustard dressing onto the bottom of plates
7. Peel waxed paper or plastic from tuna, and arrange on plates
8. Drizzle on lemon juice
9. Top with shallot and capers
10. Serve