Tuna Carpaccio With Watercress Salad And Balsamic Dressing

• 2 tablespoons balsamic vinegar
• 1/4 teaspoon Dijon mustard
• 8 tablespoons extra-virgin olive oil, divided
• Fine sea salt
• 1 pound sushi-grade ahi tuna steaks, cut into 1-inch squares
• 4 teaspoons fresh lemon juice
• 2 teaspoons thinly sliced fresh chives
• 1 teaspoon minced shallot
• 2 cups (loosely packed) watercress sprigs (about 2 ounces)

1. Combine vinegar and mustard in small bowl; whisk in 4 tablespoons olive oil. Season dressing to taste with sea salt and pepper. DO AHEAD:
2. Place 1 sheet of plastic wrap on damp work surface (to prevent plastic from slipping). Arrange 1/4 of tuna squares 1 inch apart in circle on plastic. Cover with second sheet of plastic. Using flat side of mallet, gently pound tuna squares until they are very thin and form an 8- to 9-inch solid round. Place tuna round, still in plastic, on plate. Form 3 more rounds with remaining tuna. Refrigerate tuna carpaccio at least 30 minutes and up to 4 hours.
3. Peel 1 plastic sheet from each tuna carpaccio round; invert onto plates and peel off remaining plastic. Brush each with 1 tablespoon olive oil, then sprinkle with lemon juice, chives, shallot, sea salt, and pepper. Toss watercress and 2 tablespoons dressing in medium bowl; season to taste with sea salt and pepper. Mound watercress atop and serve.

balsamic vinegar, dijon mustard, extravirgin olive oil, salt, tuna, lemon juice, chives, shallot, watercress sprigs

Taken from www.epicurious.com/recipes/food/views/tuna-carpaccio-with-watercress-salad-and-balsamic-dressing-235832 (may not work)