Pounded Tuna Carpaccio, Miso Marinated Shrimp, Butter Poached Asparagus, Aged Balsamic, Micro Greens

Pounded Tuna Carpaccio

Pair With

Nº 78

cabernet sauvignon


salty, refreshing


25 minutes


2 tuna steaks (pounded thin)

1 cup raw shrimp

4 tsp. aged balsamic

¼ cup micro greens

1 avocado (quartered and par sliced)

For the Miso Dressing:

1 cup miso paste

½ cup lemon juice

¼ cup water

1 Tbsp. pepper

4 Tbsp. extra virgin olive oil

For the Butter Poached Shrimp:

½ cup asparagus (thinly sliced on the bias)

4 Tbsp. butter

1 tsp. salt

1 tsp. pepper



Wrap tuna in plastic and pound out until paper thin, set aside.

For the Miso Marinated Shrimp: in a blender, combine all ingredients except olive oil and blend until combined; add oil after and blend one last time. Place shrimp inside a bag and add the miso dressing, let marinate for about 20 minutes. After, in a medium sauté pan sauté shrimp until thoroughly cooked.

For the Butter Poached Asparagus: in a medium sauté pan, combine all ingredients on low heat. Cook until butter is melted and asparagus is partially cooked.

To plate: on a plate, lay tuna flat and place shrimp around the tuna. Place asparagus on one side of the tuna and avocado on the other. Drizzle aged balsamic around the plate and micro greens around the plate as well.