Tuna Carpaccio with Tuna Tartare
Tuna Carpaccio with Tuna Tartare

Ingredients

Method

  • 500g fresh tuna loin (sashimi grade)
  • 2 tbsp olive oil
  • For the Tartare
  • 1 diced shallot
  • Pinch of Dijon mustard
  • ½ lemon, juice only
  • 4 tbsp chives, finely chopped
  • For the carpaccio, lay some film onto your work surface, and place ¾ of the tuna loin on top. Cover with another piece of film, then beat with a rolling pin until it is very thin. Remove the top sheet of film, lay a 20cm diameter plate over the fish, and cut around it. Flip it upside down, so the tuna is on the plate.
  • For the tartare, finely dice the remaining tuna loin and place in a bowl with shallot, mustard, lemon, and half the chives. Use this as a garnish for the carpaccio, scattered with more chives and served with toasted sourdough. Delicious!
10 mins
4 serving
This recipe pairs perfectly with the Arts de Luna 'Organic Brut' Sparkling Rosé NV from Penedes, Spain.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box