Tuna carpaccio

 


Tuna carpaccio: the recipe with avocado mayonnaise

INGREDIENTS

Tuna 400 g, super fresh

Chili pepper 1, small

Basil

Mint

Dill

Thyme

Serragghia variety half

Avocado 1 ripe

Vegetable oil30 ml, light

Extra virgin olive oil

Maldon salt

Scallion to taste

Preparation

Tuna carpaccio with avocado mayonnaise is a light and elegant dish for serving as an appetizer or a starter to introduce elegant lunch and dinner parties, where the accent is placed on the aesthetic appeal of food.  The preparation of tuna carpaccio is actually very simple and offers a high-profile time-saving solution. The only rule? The ingredients must be spanking fresh. Here are all the steps for preparing tuna carpaccio with avocado mayonnaise.  

Step01

Cut the tuna fillet into very fine slices using a sharp knife. 

Step02

Now get on with preparing the avocado for the mayonnaise. Cut the avocado in half and then use the knife to stab the pit (seed) with a sharp blow and remove.

Step03

Continue by extracting the avocado pulp with a spoon. Place the pulp in the blender beaker, add the lime juice, vegetable oil and a pinch of salt.  Blend to a smooth even cream and transfer to a squeezy applicator bottle with a narrow nozzle. 

Step04

Arrange the tuna slices on a plate, with an eye to form and proportions. The resulting shape should be rectangular. 

Step05

Dress the tuna carpaccio with a drizzle of oil and the Maldon salt. Garnish with the herbs, chilli pepper and avocado mayonnaise. 

 

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