Tuna Carpaccio with Sourdough and Tuna Tartare

Thin tenderised tuna loin served over fried sourdough bread, garnished with a fresh diced tuna tartare and chives.

Healthy Seafood Appetiser Carpaccio Tuna

Estimated Nutrition

Calories

455.1

kcal / serving

1820.4 kcal total

Carbs

43.1g

per serving

172.5 g total

Fat

13.7g

per serving

54.8 g total

Protein

39.6g

per serving

158.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

pinch

Dijon Mustard

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

loaf

Sourdough Bread

sliced

NutsSeeds

tbsp

Chive

finely chopped

OilsFats

Olive Oil

Seafood

375

Tuna Loin

very fresh, trimmed; 3/4 of total amount for carpaccio

125

Tuna Loin

very fresh, trimmed; remaining 1/4 for tartare

Vegetables

piece

Shallot

finely diced

Method

Place 375g of tuna between two sheets of cling film and flatten with a rolling pin until very thin.

Remove the top film, place a 20cm plate over the tuna, and cut around it to form a circle.

Heat oil in a pan and fry the sourdough slices on both sides until crisp.

Remove the remaining film and lay the toasted bread over the thin tuna layer.

Flip the plates so the tuna carpaccio rests on top of the bread on a serving plate.

Dice the remaining tuna and mix in a bowl with shallot, mustard, lemon juice, and half the chives.

Garnish the carpaccio with the tuna tartare and the remaining chives.