"It must always be emphasized that fish carpaccio should only be made with very fresh fish! I live in Asia, so that’s no problem at all. Here in the Philippines, there is wonderful fresh tuna fish! You HAVE to make carpaccio out of it! A little acidity, something crunchy and very fresh fish, a great combination!"
Tuna Fish Carpaccio
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Recipe Description
Raw tuna served with a wonderful marinade
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Prep time: 35mins
Serves or Makes: 6
Recipe Card
ingredients
- 800 g raw Tuna
- 1/2 Cucumber
- 1 Handful of edible Flowers
- 6 tbsp Olive Oil
- 1 juiced Lemon
- 4 tbsp Grape Balsamic Vinegar
- 3 tbsp Capers
- Salt
- Pepper
- 1/2 tsp Chili Flakes
Method
Step 1
Place the fish in the freezer for 2 hours so that it is slightly frozen. Then cut into thin slices.
Step 2
Arrange the slices on a large serving platter. Cut 2/3 of the cucumber into thin slices and place all around the fish. Cut the rest of the cucumber into small cubes. Place in the center of the plate.
Step 3
Mix the dressing ingredients together in a glass. Then pour over the tuna fish.
Step 4
Leave to infuse in the fridge for 10 minutes, then add the flowers to the plate.