Yellow Fin Tuna Carpaccio with Sesame Seeds, Arugula & Bistro Sauce

• 24 each yellow fin tuna, center cut (4-oz. pieces)
• 2 tsp. kosher salt
• 1-1/2 tsp. fresh cracked black pepper
• 3 cups GREY POUPON Bistro Sauce, divided
• 1 cup KRAFT Balsamic Vinaigrette Dressing
• 1 Tbsp. mixed black and white sesame seeds, toasted
• 1-1/2 qt. arugula
• 8 loaves French bread baguettes (about 15 inch), cut crosswise into thirds
• 2 cups extra virgin olive oil

1. For each serving: Place 1 piece tuna between 2 sheets of waxed paper; pound to 1/8-inch thickness.
2. Use 2-inch round cutter to cut 4 rounds from tuna; arrange on serving plate.
3. Season with pinch of salt and 2 turns of pepper; drizzle with 1 Tbsp.
4. bistro sauce.
5. Drizzle 1 Tbsp.
6. of the remaining bistro sauce and 2 tsp.
7. balsamic vinaigrette around edge of plate.
8. Sprinkle tuna with 1/8 tsp.
9. sesame seeds; top with 1/4 cup arugula.
10. Cut 1 baguette piece into 4 thin lengthwise slices.
11. Brush with oil; broil until toasted, turning once.
12. Arrange on platter.

tuna, kosher salt, fresh cracked black pepper, mixed black, arugula, loaves, extra virgin olive oil

Taken from www.kraftrecipes.com/recipes/yellow-fin-tuna-carpaccio-sesame-seeds-arugula-bistro-sauce-124933.aspx (may not work)