Bluefin tuna carpaccio

15 min
Type of dish: Finger foods
Temperature: Cold
Seasonal period: All year
Allergens:
Fish
Fish
Mustard
Mustard
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Saku red tuna piece 0.4 kg
Extra virgin olive oil 0.05 l
Chives 50.0 g
Fresh Black Truffle 10.0 g
Salt flakes 8.0 g
Bouquetiere of fresh vegetables 5.0 ud
French vinaigrette 0.05 l
See Recipe
Curly endive 0.5 ud
Purple curly endive 0.5 ud
Oakleaf lettuce 0.5 ud
Red chicory 0.5 ud
Rocket 50.0 g
Watercress 125.0 g
Radish 0.125 kg
Cherry tomato 0.25 kg
See Recipe
Extra virgin olive oil 0.04 l
Red wine vinegar 0.006 l
Dijon mustard 4.0 g
Table salt 0.2 g
Ground white pepper 0.1 g
Elaboration
  • Clean the bouquetiere of fresh vegetables, the cherry tomatoes and set aside.
  • Prepare a French vinaigrette to season the salad.
  • Finely cut the tuna saku on an extremely clean board, it must be very cold or even semi-frozen.
  • Once cut place it on a plate to avoid manipulating it excessively.
  • Season with salt flakes, extra virgin olive oil and chopped chives.
  • Serve with the salad and the seasoned cherry tomatoes.
  • Finish by grating over some fresh truffle if available and in season.

Nutritional information (1 portion)
Energy
395.46
kcal
Carbohydrates
8.48
g
Proteins
22.38
g
Lipids
28.62
g
Sugars 4.09 g
Salt (Sodium) 92.7 mg
Folic acid 222.51 ug
Vitamin C 65.32 g
Vitamin A 164.0 ug
Zinc 1.92 mg
Iron 7.22 mg
Calcium 202.1 mg
Cholesterol 30.4 mg
Polyunsaturated fatty acids 4.08 g
Monounsaturated fatty acids 14.71 g
Saturates 5.35 g
Fiber 6.93 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.