Tantalising tuna carpaccio

    1 hour 10 min

    The more I experiment with tuna, the more I love it! This was fresh from the sea, straight into the galley and eaten in an hour with no cooking involved whatsoever (apart from the lemon juice working its magic in the fridge). Unfortunately, this would probably only suffice as a sharing platter or starter, so don't throw your apron in the wash just yet.

    Provence-Alpes-Côte d'Azur, France
    2 people made this

    Serves: 2 

    • 150g tuna fillet
    • 240ml lemon oil
    • salt and pepper, to taste
    • 1 tablespoon chopped fresh tarragon
    • soy sauce (optional)

    Prep:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr10min 

    1. Slice the tuna thinly and arrange on a plate, making sure you don’t overlap any.
    2. Once you've filled the plate, pour over the lemon oil so it covers all of the tuna, this is important, so add more if necessary.
    3. Season with salt and pepper, sprinkle over the tarragon and chill in the fridge for a minimum of 1 hour.
    4. Just before serving you have the option to drizzle over the soy sauce; it's a good call so go for it!


    Instead of using the lemon oil, you can use olive oil with the juice of 2 squeezed lemons.

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