Carpaccio di Pesce
Recipe Date:
4 April 2013
Serving Size:
4
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Metric
Ingredients
- Mixed leaf salad of thickly sliced radicchio, rucola and lettuga
- Small handful of finely chopped parsley
- One ruby grapefruit, segmented and all skin and pith removed
- One orange, segmented and all skin and pith removed
- 300 g of raw tuna
- Juice of 1/4 of a lemon
- JOSEPH Cold Pressed Extra Virgin Olive Oil
- Sea salt and freshly ground pepper to taste
Directions
Place the tuna in the freezer for 10 minutes before slicing it as thinly as possible with a very sharp knife. You are aiming for paper thin slices and chilling makes this easier. Mix a tablespoon of olive oil with the lemon juice to make a dressing. Toss all the ingredients together in a large bowl and drizzle the dressing immediately before serving. Add salt and pepper to tate. Pairs beautifully with our Venetian Garganega.
