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Tuna carpaccio with red cabbage and beetroot

Tuna carpaccio with red cabbage and beetroot

By Phillippa Cheifitz

Serves 3 to 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

150–200 g fresh tuna

For the salad, mix:

2 T red wine vinegar
5 T olive oil
1 baby red cabbage, finely shredded
50 g Woolworths beetroot spaghetti
6 red salad onions, finely shredded
Sea salt and freshly ground black pepper, to taste

Method

Thinly slice the tuna, then place between sheets of baking paper. Pound until the tuna is paperthin. Arrange on large plates.

Marinate the salad in the fridge for at least 20 minutes (the longer, the better), then spoon into the centre of the plates.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Creamy feta falafel wraps

Cauliflower tarte tatin with celery-and-sultana salad

Scotch eggs, two ways

Pimped pickle fish

Grilled hake with lemon and chilli

Lemon scallops and Parma ham

Grilled spice-rubbed chicken thighs with crunchy salad

Chimichurri prawns

Garam halloumi salad

Chorizo bread salad

Grilled lamb kebab pitas

Tuna carpaccio with red cabbage and beetroot

Tuna carpaccio with red cabbage and beetroot

Ingredients

Method