John Myers
Tuna Carpaccio
The perfect tuna carpaccio recipe with a picture and simple step-by-step instructions.
- 2 Pc. Grapefruit rosé
- 2 tbsp Fish sauce
- 500 g Tuna
- 1 bunch Coriander
- 1 bunch Mint
- 1 tbsp Sesame oil
- 6 tbsp Olive oil
- 2 Pc. Red chili peppers
- 1 pinch Sea-Salt
- 1 pinch Pepper
- 50 g Glass noodles
- 4 Pc. Spring onions
- For the tuna carpaccio, squeeze the grapefruit and pour the juice with the fish sauce into a freezer bag. Put the tuna in (let the air out of the bag, fish must swim in liquid). Marinate the fish for at least 2 hours. Then carefully pour the marinade out of the bag into a bowl and pat the tuna dry – set aside.
- Finely chop the herbs and turn the tuna in the herbs (press the herbs on). Wrap the tuna with herbs in cling film and place in the refrigerator for at least 2 hours. Then freeze the tuna for about 60 minutes.
- Mix the marinade with sesame oil, olive oil, chili peppers cut into fine rings (to taste), salt and pepper.
- Put the glass noodles in boiling water for about a minute. Let cool and drain. Heat the olive oil and fry the pasta (DO NOT stir).
- Divide the pasta into portions and place on plates. Cut the tuna into thin slices (max. 5 mm). Place the tuna on the noodles and garnish with herbs and spring onions cut into thin rings. Drizzle a few spoons of dressing over each portion.
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