Tuna Carpaccio

This simple and excellent Italian specialty will bring a smile to the face of any guest who will continue to enjoy your delicacies with pleasure.

Details

  • Preparation Time: 135 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Fish, tuna, bluegill

  • 1 handful Alfalfa sprouts

  • 1 dl Yogurt, plain, from skimmed milk

  • 1 teaspoon Fish, roe

  • 1 dl Oil, olive

  • 1 spoon Juice, lemon

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Wash and dry the fresh tuna. Then wrap it in transparent food wrap and place it in the freezer for about 2 hours. Wash and dry the capers. In a bowl, pour the yogurt and add the capers. Gently mix them. Add the roe and mix well again. Place the bowl in the refrigerator.

  2. Take the tuna out of the freezer and slice it as thinly as possible with a sharp knife, carefully arranging the slices on a cold serving plate. Season with salt and pepper. Drizzle evenly with olive oil and sprinkle with lemon juice. Place the capers with yogurt and roe in the center. Serve immediately.

Nutrition Information (Per 100g)

  • Calories: 132.58 kcal
  • Fat: 3.53 g
    • Saturated Fat: 0.88 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 20.98 g
  • Fiber: 0 g

Advice

If we are skilled with a knife, it is not necessary to freeze the tuna beforehand.