Ahi Carpaccio

• 1/2 pound tuna fish paper-thin, fresh
• 1 x salt
• 1 x vinegar
• 1 x olive oil
• 1 x black pepper freshly cracked
• 1 bunch arugula (roquette)
• 1 x parmesan, parmigiano-reggiano cheese, grated grated
• 1/2 each truffle white or black, shaved

1. Note: May use a greater amount of truffle if desired.
2. Arrange tuna in overlapping slices on platter.
3. Sprinkle with salt and drizzle with oil and vinegar to taste.
4. Sprinkle with pepper.
5. Surround tuna with wreath of arugula.
6. Sprinkle grated Parmesan cheese over all.
7. Top with truffle shavings.

paper, salt, vinegar, olive oil, black pepper, arugula, parmesan, truffle white

Taken from recipeland.com/recipe/v/ahi-carpaccio-2842 (may not work)