Octopus Carpaccio with Black Olive Sauce
I learned a fascinating thing today. I’ve been wanting to make an octopus carpaccio with a black olive sauce I once had from a Peruvian chef at a conference but could not figure out how to slice the octopus into a paper-thin circle so I called on my new friend Fernando of Don Fernando in Lima. He instructed me to cook the octopus and put it in a smallish bowl, weigh it down and refrigerate.Evidently it releases a very thick gel that makes it stick together and can even be sliced on a meat slicer!As you can see, my first attempt at mastering the technique was not completely successful. What I did wrong: I did not put the octopus in a small enough container. It should have been really tight and I should have wrapped it tightly in plastic wrap and then weighed it down. But still I was able to make some paper-thin slices.
Ingredients
For the Sauce
- ¾ cup mayonnaise
- 2-3 tablespoons black olive tapenade
- 1 teaspoon white vinegar
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic minced
- ½ teaspoon freshly ground white or black pepper
Instructions
- Mix all ingredients together.
Nutrition
Calories: 351kcalCarbohydrates: 1gProtein: 1gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 20gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 18mgSodium: 267mgPotassium: 15mgFiber: 1gSugar: 1gVitamin A: 27IUVitamin C: 1mgCalcium: 7mgIron: 1mg