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Herbed Tuna Carpaccio with Pickled Cucumber and Bean Salad

Thinly sliced marinated tuna served with a zesty pickled cucumber and mixed bean salad.

HealthySeafoodAppetiserHigh ProteinDairy FreeGluten Free
Estimated Nutrition
Calories
253.1
kcal / serving
1012.4 kcal total
Carbs
23.6g
per serving
94.2 g total
Fat
1.7g
per serving
6.8 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
5
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tbsp
Caster Sugar
CondimentsSauces
150
ml
Rice Wine Vinegar
Fruits
1
piece
Lime
juice only
LegumesPulses
200
g
Mixed Beans
canned borlotti, butter, or cannellini; rinsed and drained
NutsSeeds
4
tbsp
Flat leaf Parsley
roughly chopped
4
tbsp
Chervil
roughly chopped
4
tbsp
Chive
roughly chopped
4
tbsp
Dill
roughly chopped
2
tbsp
Flat leaf Parsley
roughly chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
Seafood
500
g
Tuna Loin
very fresh, trimmed
Vegetables
1
piece
Cucumber
halved lengthways, seeds removed, finely sliced
1
piece
Red Chilli
seeded and finely sliced
1
piece
Red Onion
finely sliced
50
g
Mizuna Leaves
to serve

Method

1
2
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