If the classic version of carpaccio with raw veal does not excite your appetite, we recommend that you stop at the fish version of this dish. Salmon, salmon, or tuna will be an excellent substitute for meat.
Japanese style tuna carpaccio recipe
Ingredients:
- Fresh tuna - 200 g;
- daikon - 1 piece;
- red chili - 1 piece;
- watercress;
- lime - 1 piece;
- soy sauce;
- olive oil.
Preparation
A piece of fresh tuna with a sharp knife is cut as thin slices. Ready-made slices can be additionally slightly discouraged by the flat side of the knife to make them even thinner. Spread the slices of tuna on a plate.
We rub a little daikon and spread it with a thin strip on top of the fish. We put chopped chili on top and water the dish with lime juice. In addition, we pour the slices of tuna with soy sauce and finally sprinkle with olive oil.
How to prepare tuna carpaccio with mint?
Ingredients:
- tuna - 200 g;
- shallots - 1 piece;
- mint - 1 handful;
- olive oil - 1/4 of a century;
- sugar - 1 1/2 items;
- rice vinegar - 1/3 of st .;
- green onions - 1/4 tbsp.
Preparation
Chop the fillet of tuna with thin slices, if necessary, lightly beat off the flat side of the knife. Semitransparent slices stack on a flat dish. For mint sauce in a small bowl, the first thing to do is mix chopped shallots with chopped mint. The mixture is poured with oil, add sugar, rice vinegar and carefully beat everything up until the crystals of sugar are dissolved. Sprinkle the finished dish with green onions and immediately serve.
Tuna carpaccio with mustard
Ingredients:
- tuna - 500 g;
- Balsamic vinegar - 2 tbsp. spoons;
- Dijon mustard - 1/4 tsp;
- olive oil - 8 tbsp. spoons;
- salt;
- lemon juice - 4 tsp.
- chopped green onion - 2 tsp.
- chopped shallots - 1 teaspoon;
- watercress - 2 tbsp.
Preparation
First, beat the vinegar and mustard with a halo, gradually pouring olive oil to them. Season the dressing with salt to taste, cover and leave in the refrigerator.
Pieces of tuna are laid out on a sheet of food film and covered with a second sheet from above. Lightly beat the pieces of tuna to the required thickness. Spread the pieces on a dish and put in the fridge for a period of 30 minutes to 4 hours. Chilled pieces of oil grease with olive oil, pour with lemon juice, sprinkle with onion, salt, pepper and pour pre-cooked dressing.