Tuna Carpaccio Recipe
red beets, celery root, passion fruit dressing lime zest
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Ingredients
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Tuna Carpaccio
Method
Preparation
- 1
Prepare the Beets
Wash the red beets thoroughly. Wrap them in aluminum foil and roast in a preheated oven at 200°C (390°F) for about 45-60 minutes until tender. Once cooked, let them cool, peel the skin off, and slice thinly.
- 2
- 3
Make the Passion Fruit Dressing
Cut the passion fruits in half and scoop out the pulp into a small bowl. Add the juice of the lime and olive oil. Whisk together until well combined. Season with salt and black pepper to taste.
- 4
Slice the Tuna
Using a sharp knife, slice the fresh tuna fillet thinly. Aim for sashimi-style cuts to achieve a delicate texture.
Assembly
- 5
Plate the Carpaccio
On a large plate, arrange the tuna slices in a circular pattern. Overlap the slices slightly for presentation.
- 6
Add Vegetables
Intermingle the sliced red beets and celery root amongst the tuna slices, adding vibrant color and texture.
- 7
Drizzle Dressing
Drizzle the passion fruit dressing generously over the arranged tuna and vegetables.
- 8
Garnish
Finish by garnishing with microgreens or arugula on top for an added touch of freshness.
- 9
Serve
Serve immediately as an appetizer, ensuring the dish is chilled and fresh.