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Easy Italian: Bonito and Tomato Carpaccio

Easy Italian: Bonito and Tomato Carpaccio

I arranged seared bonito and marinated tomatoes using cherry tomatoes picked that morning from my parent's farm.

Ingredients: 4 servings

Seared bonito
1 pack
Cherry tomatoes
8 to 12
A) Fresh basil or shiso leaves (shredded roughly)
4 to 6
A) Garlic (minced)
1 clove
A) Extra virgin olive oil
3 tablespoons
B) Balsamic vinegar
1 1/2 tablespoons
B) Krazy salt
About 1/3 to 1/2 teaspoon
B) Soy sauce (to your liking)
a small amount
C Mesclun
to your liking
C Fresh basil or shiso leaves (to garnish)
4

Steps

1. Mix all the A) ingredients in a bowl and let sit for at least 30 minutes. The basil leaves turns black from contact with air, so make sure to keep it completely under oil to let the flavor blend in well.
2. Parboil the tomatoes and chill in the refrigerator for more than 30 minutes. Even if it's too much trouble, the tomato will be more smooth and delicious if you parboil it!
3. Add the B) ingredients to Step 1. Cut the tomatoes into 1/4s or 1/8 and marinate. Chill in the refrigerator for another 20-30 minutes. It's fine without soy sauce!
4. Cut the half frozen seared bonito and serve it in a plate with C). Pour C) together with the sauce for marinating and then it is done. I recommend a light-bodied red wine with this recipe!

Story Behind this Recipe

I arranged my favorite seared bonito and marinated cherry tomatoes into a carpaccio style.
The combination with red wine (Cotes du Rhone) was too GOOD!!