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Cookery All recipes Carpaccio of Tuna with Coriander
Cookery All recipes Carpaccio of Tuna with Coriander | Carpaccio of Tuna with Coriander |
Carpaccio of Tuna with Coriander
Dish kind
Starter
Ingredients
- 600g of Red tuna
- 5 tablespoons of olive oil
- 1 teaspoon of Espelette pepper
- 1 tablespoon of brown sugar
- salt
- pepper
- 3 tablespoons of frozen Darégal Coriander
- 3 tablespoons of frozen Darégal Shallot
- 1 tablespoon of frozen Darégal Ginger
Preparation
- Difficulty
- Preparation time
- Cost
Instructions
Serves 4
- Ask your fishmonger to thinly slice the tuna.
- Clingfilm the tuna and keep it in the fridge.
- In a mixing bowl, pour 4 tablespoons of olive oil, add the ginger, the pepper and 2 tablespoons of coriander.
- Mix thoroughly and leave to stand an hour.
- Fry the shallots in the remainder of the olive oil.
- Sprinkle with sugar, mix thoroughly.
- Add 2 tablespoons of water.
- Cover and leave stiring every 30 minutes.
- Place the tuna in 4 serving plates.
- Cover with the shallot infused oil.
- Sprinkle with coriander.
- Season well.
- Serve with toasted country bread.
Tip:
Tuna is the fish with the biggest protein content and provides as much iron as meat. It is also called "steak of the sea".
Discover the Darégal products used in this recipe:
