Tuna carpaccio

A light, zesty starter that’s wonderfully simple to make

Tuna carpaccio recipe
  • Serves: 4
  • Time: 30 mins
  • Rating:
    5
    Rated by 1 member

1. CHILL
Wrap the tuna in cling film and chill for 30 minutes. It will be easier to slice.

2. PREP
Wash the dill and parsley and roughly chop. Zest and squeeze the lemon and lime. Rinse the capers in a sieve under running water.

3. BLITZ
Blitz the dill, parsley, lemon and lime zest and juice and capers together in a blender. Add the olive oil and blitz again.

4. SLICE
Using a very sharp knife, slice the tuna as thinly as possible.

5. SERVE
To serve, arrange the tuna on a serving plate and drizzle with the sauce. Scatter the olives on top then sprinkle with a little salt and a generous grinding of black pepper.

Cover the plate with cling film and chill for 15 minutes before serving. 

Notes from the cook

  • If you can’t find taggiasca olives, kalamata olives are a good substitute.

  • Sophisticated looking, simple to make. Great food made easy!

  • This recipe is part of our Healthy Skin collection. Find out more at Eat your way to perfect skin.

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