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!
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!
Ingredients
800 g raw fresh Tuna Fish
½ Cucumber
one Handful edible Flowers
6 tbsp Olive Oil
1 Lemon, the Juice
4 tbsp Grape Balsamico Vinegar
3 tbsp Capers
Salt and Pepper
½ tsp Chili Flakes
Dressing
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!
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