Recipe

Appetizer

Tuna Carpaccio, Pistachio Essence And Vegetable Sprouts

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Tuna Carpaccio, Pistachio Essence And Vegetable Sprouts

An easy tuna recipe shared by Filippo Gozzoli, chef at Pescheria Da Claudio restaurant in Milan: tuna carpaccio, pistachio essence and vegetable sprouts

Ingredients
For the carpaccio
To serve
Info box
  • Preparation time
  • Recipe category Appetizer
  • Recipe yield 1
Preparation

Fillet and clean the tuna, prepare rectangular shaped pieces taken from the central part of the fillet and then cut them down into 1 cm high scallops. Spread them out on a plate and season them with Maldon salt, oil and Pimenton.

Serve with side dishes of shiso and sakura sprouts, wholemeal toasted bread with butter and thyme, tapenade of whole Taggiasca olives (blended with a drop of oil), Gabrio Bini’s Serraghia capers, graped tomatoes previously oven-baked with coarse salt, thyme and garlic.

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