Tuna Carpaccio with strawberries and chunky croutons

Tuna Carpaccio with strawberries and chunky croutons

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious Pescatarian
  • 40 minutes


  • 2 x 350 g portions yellowfin tuna
  • Croutons
  • Strawberry, sliced
  • Virgin olive oil
  • Black pepper
  • Lemon juice

Cooking Instructions

Wrap portions yellowfin tuna in clingfilm and freeze for 30 minutes, or until just set and firm on the outside.
When you are ready to serve, remove from the freezer and peel off the clingfilm.
Using a sharp knife, slice ultra-thin slivers of tuna and arrange on a large platter.
Top with chunky croutons and sliced strawberry and drizzle with extra virgin olive oil.
Finish off with a crack of black pepper and a squeeze of lemon juice.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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