Learn how to marinate fresh tuna to prepare an exquisite carpaccio dish with recipes and thus, surprise all your guests with an elegant and very original incoming. Youll see that with this recipe, offering a gourmet dinner will be eaten. The carpaccio is a preparation that is characterized by offering the main raw ingredient, whether meat or fish, cut into fine sheets that will be marinated with oils and vinaigrettes that can vary flavor. Currently you can find carpaccios recipes of any things, such as the vegan watermelon carpaccio that has nothing to envy to a more traditional veal. , a very simple recipe, without any complications, but that offers a great image and flavor. Our only recommendation is to follow the instructions to the letter, use a piece of quality fish and work with love. You will see how fresh tuna carpaccio becomes one of the star dishes of your menu.
| 🚻 2 Diners | 🕘 10m | 🍵 Enfales | 🤯 Diverse |
| Ingredients to make fresh tuna carpaccio: |
| 250 grams of fresh red tuna 1 clove of garlic ½ teaspoon of pepper 1 tablespoon of sesame seeds 1 tablespoon of lemon juice 1 jet of olive oil 1 pinch of salt 2 Quail eggs 1 jet of soy sauce berros, canons or arugula |
| ADDITIONAL CHARACTERISTICS: Average cost, marinated |
Ingredients to make fresh tuna carpaccio:
1. The secret to preparing a good carpaccio, of any type of ingredient, is to cut that main ingredient in very thin slices. To get it. Wrap the piece of red tuna in transparent film or in aluminum foil, tightening well, and reserve a couple of hours in the freezer.
2. Meanwhile, we take the opportunity to prepare the marinate. So when you have all the ingredients by hand, the first thing will be to toast the sesame seeds, for this place them in the pan and put them on the fire a couple of minutes until you see that they begin to creak. If you prefer you can buy the already toasted seeds and you can Use black and black.
3. We chop the garlic very finely and make a mixture by adding pepper, toasted sesame seeds, oil, lemon juice and soy sauce. We stir well until you get a vinaigrette.
4. When the fish is frozen, we take out of the fridge, develop and cut very thin slices which we will distribute in two dishes that will already have a bed of green leaves. This is the most traditional way to present a carpaccio, the same one we see In the veal carpaccio recipe with Parmesan cheese, but the truth is that if you prefer, you can also cut it into very small pieces. The presentation will change but the result will be the same.
5. Finally, spread a good portion of vinaigrette above the tuna slices and leave marrying at least 10 minutes before serving the dishes.
6. When serving our fresh tuna carpaccio we will only have to remove the dishes from the fridge and break the quail egg on top, leaving only the yolk. If you want you can add a little Maldón salt on top and ready. And if you like this type of dishes, do not stop trying the smoked salmon carpaccio with apple, another exquisiteness that you cannot miss.
