Santa Fe Tuna Carpaccio

Ingredients

• 1 (1 pound) loaf French bread
• 10 ounces ahi (yellowfin) tuna, sushi-grade – sliced 1 inch long and 1/8 inch thick
• 1/4 cup onion, cut into 1/8-inch dice
• 2 tablespoons capers, drained
• 3 ounces olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

Slice the French bread 1/4 inch thick, and set aside.

Place the tuna slices in a single layer in a flat nonreactive dish. Sprinkle the tuna with onion and capers; drizzle with olive oil and lemon juice. Sprinkle with kosher salt and black pepper.

Serve slices of tuna on sliced French bread.