Fabio Viviani's Tuna Carpaccio with Miso Dressing and Butter Poached Asparagus

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Italian chef Fabio Viviani was voted fan favorite on season five of Top Chef, and he returned to compete on Top Chef All Stars. He is the owner of Firenze Osteria and Cafe Firenze in California.

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 4


Tuna Carpaccio Ingredients:
• 4, 4 oz. tuna steaks
• 2 tsp. crushed black peppercorn
• 4 tsp of Fleur de Sel
• 1 bunch of chives
• 2 tbsp. extra virgin olive oil

Miso Dressing Ingredients:
• 4 oz miso paste
• 2 tbsp. fresh lemon juice
• ¾ cup of mineral water
• 1 pinch paprika
• 1 pinch fresh chopped parsley

Butter Poached Asparagus Ingredients:
• 16 medium size asparagus spears
• 1 stick butter
• salt and fresh ground black pepper to taste
• 3 garlic cloves


1. Place a tuna steak between two sheets of plastic wrap, and put two more sheets of plastic wrap on top. Using a meat mallet, lightly pound the fish so it's 1/8 of an inch thick. Don't pound too strongly or it will get smashed. Remove the tuna fillets from the plastic wrap, and place them flat on a plate. Season with crushed black peppercorn, a sprinkle of Fleur de Sel and some chopped Chives. Drizzle with extra virgin olive oil.
2. Combine the miso dressing ingredients in a saucepan over medium-high heat and bring to a boil. Reduce heat to medium, and whisk in the miso paste. Drizzle over tuna.
3. Melt the butter in a saucepan over medium/high head. Add crushed garlic and cook on low heat. Slice the asparagus in half lengthwise and add to the pan. Cook for 8-10 minutes. Place spears on top of the tuna and drizzle with some of the brown butter left in the pan.


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