Tuna Carpaccio, Pistachio Essence And Vegetable Sprouts

Tuna Carpaccio, Pistachio Essence And Vegetable Sprouts

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

August 3, 2012

serves for

1

total time

0 HR 20 MIN

ingredients

Tuna
Super fresh, from Carloforte (Sardinia)
Maldon salt
Oil
Pimenton
Shiso and sakura sprouts
Capers
Serragghia variety
taggiasca olives
Tomato
Grape variety
Thyme
Garlic

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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