Tuna carpaccio with red cabbage and beetroot

Tuna carpaccio with red cabbage and beetroot

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 3 to 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly Pescatarian
  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Social Media

Related Recipes

Comments