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1 hour ago, Owtahear said:

Whoever was the original of posting the zucchini carpaccio recipe I have to give you all the kudos for the idea.   So I copied it.   I also had some nice Bluefin tuna flown in from Maine, made a carpaccio with that also.    

 

Zucchini from my garden, salted, then tossed with lemon rind, lemon juice, sea salt, EVO (a really nice brand), pignoli, shaved reggiano and basil from the garden.   It was fantastic.  Genius combo and again kudos to originally posted it.  The key is....is to get a bite of everything because it just works so well together.

 

As for the Bluefin tuna, I got from Browne and Trading Co in Portland, sliced it into carpaccio, then drizzled with EVO, lemon, sea salt, cracked pepper, capers and sunflower seeds.

 

 

 

 

 

 

I thunk it was our own Steel Magnolia"   @Shelby