Italian Sashimi

This recipe is a mash-up of two separate recipes. Italian Style Sashimi from Swann's Oyster Depot in San Francisco and the Tuna Carpaccio recipe going around on social media. I just combined two great ideas.

Annotated Cooking Notes: If the Tuna comes out of the tortilla press unevenly or not round, just move the excess around and re-smash it.

Ingredients

6 oz Sushi-grade tuna

4 oz sushi-grade salmon

4 oz sushi-grade yellowtail ( hamachi)

1 avocado diced

1/2 shallot, finely chopped

1 Tbs capers

juice from 1 lemon wedge

2 Tbs Extra Virgin Olive Oil.

finishing salt

cracked pepper.

Directions

Begin with your 8-inch tortilla press and cut two rounds of parchment paper to match its diameter. Place one round of parchment on the bottom, position your block of tuna in the center, and cover it with the second round. Close and secure the press.

Place the tuna flat on a dish, then layer the salmon, yellowtail, and avocados on top. Scatter the shallots and capers around the plate, drizzle olive oil over everything, and add a dash of freshly cracked pepper and a pinch of salt. Finish with a squeeze of lemon juice on top.

Don't worry about using raw fish; many markets now offer excellent sushi-grade options.