Tuna carpaccio with caper dressing
Tear the arugula into large pieces. Drain and finely chop the capers, and in a small bowl, combine them with the white wine, lemon juice and 1/4 cup of olive oil.
Combine the remaining olive oil with the vinegar and toss with the arugula. Place a portion of the arugula in the middle of each of 4 plates. Arrange the tuna over the greens and garnish with radish sprouts, chopped shallot and the tomato. Spoon on the caper dressing and serve.