Tuna Carpaccio with Orange Juice

Enhance your tuna carpaccio with red orange juice and chardonnay vinegar.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 800 g Fish, tuna, yellowtail

  • 3 pieces Orange, fresh

  • 1 teaspoon Alcohol, Dessert wine

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 3 teaspoons Oil, olive

  • 2 twigs Coriander, leaves, fresh

  • 1 spoon Ginger, fresh

Steps

  1. Cut the oranges in half and squeeze them, then pour the juice into a bowl. Add oil and vinegar and mix everything well. Season with salt and pepper.

  2. Rinse the fresh tuna and dry it with a paper towel. Use a sharp knife to slice the tuna into very thin pieces. Peel the ginger and grate it finely, wash the coriander and chop it. Arrange the tuna slices in a single layer on a larger, decorative plate. Pour the marinade over the tuna and sprinkle with coriander and ginger.

Nutrition Information (Per 100g)

  • Calories: 94.78 kcal
  • Fat: 0.75 g
    • Saturated Fat: 0.08 g
  • Carbohydrates: 3.57 g
    • Sugars: 2.9 g
  • Protein: 15.92 g
  • Fiber: 0.58 g

Advice

Coriander and ginger can be replaced with sesame seeds and black cumin seeds, which can be sprinkled over the dish. The carpaccio can be garnished with lemon zest and fresh mint if desired. The tuna can also be frozen beforehand. Then, using a sharp knife, slice it into thin pieces.