Ahi Tuna Carpaccio with Red Onion, Parsley, and Pink Peppercorns
Dr. David Perlmutter
Ingredients
1 & 1/2 pounds ahi tuna steaks
1/2 red onion, sliced
1 bunch parsley leaves, chopped
1 tablespoon ground pink peppercorns
4 tablespoons olive oil
Salt (to taste)
3 lemons, cut in half
Instructions
Thinly slice the tuna into quarter-inch slices; each plate should have three to five slices. On top of the tuna add the red onion, parsley, peppercorns, and olive oil, and finish with a sprinkle of salt and a lemon half on the side.
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