Easy tuna carpaccio
4
Easy
15 minutes, plus freezing time“Tuna tartare and tuna carpaccio have gained popularity in recent years, both in home kitchens and on restaurant menus. This dish uses the freshest blast-frozen tuna, sliced thinly and garnished with simple ingredients including capers and shallots, topped with a good drizzle of extra virgin olive oil and pepper. It’s a light, elegant appetiser perfect for summer or special occasions, served chilled and ready in just minutes.”
Ingredients
Method
- 300 g fresh, blast-frozen tuna steak (alternatively frozen at -18°C for 96 hours)
- 1 shallot, finely diced
- capers, chopped, to taste
- extra virgin olive oil, to taste
- freshly ground black pepper, to taste
- Italian parsley, chopped, for serving
- lemon wedges, for serving
Method
Ingredients
1. Rinse the tuna under cold running water, then pat dry using kitchen paper. Slice it very thinly using a sharp knife.
2. Arrange the tuna slices on a serving plate, layering neatly.
3.Garnish with the shallot and capers.
4. Drizzle generously with extra virgin olive oil and sprinkle with the black pepper and parsley.
5. Serve immediately, preferably chilled, with the lemon wedges.
Cook’s notes: You can customise this carpaccio in many ways, substituting ingredients based on your preference. For example, try rocket, chives, anchovies, lime juice, lemon slices, fresh fruit, or chopped dried fruit for extra flavour. As with all raw fish dishes, ensure the tuna is super-fresh and has been properly frozen to eliminate any food safety risks. Pairing this with smoked salmon carpaccio makes a luxurious duo for an elegant seafood platter.
Photographer: Toby Murphy
Production: Khanya Mzongwana
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