Tuna Carpaccio 4 2 oz. thin slices sashimi-quality tuna 12 radishes, sliced paper thin 2 bunches small arugula 1 cup cooked white beans or cannelloni 3 tablespoons Dijon mustard 1/2 cup olive oil 1/4 cup fresh lemon juice 3 tablespoons finely minced shallots salt, fresh black pepper Place each slice of tuna between 2 sheets of lightly oiled parchment paper and pound very gently to uniform thinness. Chill in the paper until needed. Place the radishes in ice water to crisp. Trim stems from arugula. Place the white beans in a small mixing bowl. In a separate small bowl, whisk together the remaining ingredients to form a vinaigrette; season to taste. Toss the cooked white beans with 1/4 c. vinaigrette. To serve, toss the arugula with 1/4 c. of vinaigrette and place in a circular pattern on 4 salad plates. Remove the paper from the bottom side of each slice of tuna and place fish carefully atop arugula. Carefully remove the top piece of paper and push tuna down onto the plate. Sprinkle lightly with salt and drizzle remaining vinaigrette on top. Divide the white beans around the tuna and sprinkle radish slices on top. This is just one of many versions.