Thun Fisch Carpaccio

Tuna Fish Carpaccio

Pane-Bistecca
I love fresh, summery starters like this, so I decided to try a tuna fish carpaccio again.

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!

Here is my version!
Prep time
35 min
Cooking time
0 min
Portions
6
Total time
35 min

Ingredients

  • 800 g raw fresh Tuna Fish

  • ½ Cucumber

  • one Handful edible Flowers

  • Dressing

  • 6 tbsp Olive Oil

  • 1 Lemon, the Juice

  • 4 tbsp Grape Balsamico Vinegar

  • 3 tbsp Capers

  • Salt and Pepper

  • ½ tsp Chili Flakes

Instructions

1

Step 1

Place the fish in the freezer for 2 hours so that it is slightly frozen. Then cut into thin slices.
2

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.
3

Step 3

Mix the dressing ingredients together in a glass. Then pour over the tuna fish.
4

Step 4

Leave to infuse in the fridge for 10 minutes, then add the flowers to the plate.

Notes

Delicious!!

More Carpaccio Recipes!

Thun Fisch Carpaccio
Thun Fisch Carpaccio
Thun Fisch Carpaccio
Thun Fisch Carpaccio
Thun Fisch Carpaccio
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