RecipesLoch Fyne Recipes

Tuna Carpaccio

Tuna Carpaccio

Information

Preparation time: 30 minutes

Cooking time: at least 30 minutes chilling time

Difficulty: Medium

Serves: Four

Print Print

A light and flavourful starter.

Shopping List

  • 400g sushi-grade tuna, cut into 2.5cm cubes
  • 2 tbsp balsamic vinegar
  • 1/4 tsp Dijon mustard
  • 8 tbsp extra virgin olive oil
  • 1 1/2 tbsp lemon juice
  • 2 tsp chopped chives
  • 1 tbsp finely minced spring onions
  • 1 small bag watercress
  • Sea salt

Cooking Instructions

  1. Combine vinegar and mustard in a small bowl, then whisk in half the olive oil.  Season with sea salt and set aside.
  2. Place a quarter of the tuna between two sheets of cling film.  Gently pound the tuna until thin and flattened.  Keep tuna in the cling film, and repeat with rest of tuna.  Chill until required.
  3. Peel tuna from cling film and arrange on four plates.  Brush with remaining olive oil, sprinkle with lemon juice and scatter over chives, shallots and a little sea salt.
  4. Toss watercress with dressing and divide between plates.

Rate this recipe

You are not logged in.

Please login or register so that you can rate and comment on our recipes.