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Tuna carpaccio with lemon, olive oil and shaved Parmesan

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Ingredients for 4 servings:

  • 500 g tuna fillet(s), yellow fine
  • 1 lemon(s)
  • 1 clove(s) garlic
  • 8 tbsp extra virgin olive oil
  • Salt
  • pepper
  • 1 bunch arugula
  • 8 cherry tomatoes
  • 1 tbsp Parmesan, sliced
  • Sprouts for decoration

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Rub the plate with the halved garlic clove. Cut the fish into thin slices and line the plates with them. Marinate with olive oil and a little lemon juice. Season with salt and pepper. Trim and wash the arugula, spin it dry, and arrange it loosely on the plate. Trim the tomatoes, cut them into eighths, and arrange them on the plate. Sprinkle the sprouts on top. Grate or distribute Parmesan cheese on the plates.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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