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Prep time:

10 minutes


2 hours in freezer

Good for:


Tuna Carpaccio

Light and lovely appetiser.


Tuna fillet ca 100 g pp
3 spring onions, sliced finely
3 cm fresh ginger chopped finely
a handful of fresh coriander- chopped
1 small red chili- seeded, chopped finely.
1 tbsp olive oil
Juice of 1/2 lime
1/2 tsp sea salt
zest of 1/2 lime
dash of white wine (optional)
1 tsp of a good mustard or as alternative you can use a tsp of soy.


Step 1

Place the tuna in the freezer and freeze for 2 hours. This will help ease the slicing.

Step 2

Slice very thinly. Goes easily with it frozen. Divide between the plates and leave to thaw.

Step 3

Mix onions, ginger, coriander, chili and divide over the tuna on each plate.

Step 4

Mix marinade and leave. 10 minutes before serving sprinkle marinade over the tuna on each plate.


Serve with toasted rye bread- 1/4 of a slice is enough for each

If you can have them add a cherry tomato, sliced cucumber, and Ruccola at the side of the plate for decoration or decorate with a cooked shrimp and a lime wedge, etc.. sky is the limit here.

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