Tuna Carpaccio with lemon & hazelnut oil
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Preparation time:
15 min
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Cooking time:
n/a
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Serves:
02
The Ingredients
- 200g of Bluefin tuna
- 2tbsp Hazelnut oil
- 1 Lemon
- 1/2 red onion
- 1/2 Pomegranate
- 10 Hazelnuts
- Some sprouts of red cabbage or others (available in grocery store)
- Salt & pepper
Utensils
- 1 cutting board
- 1 chef’s knife
- 1 lemon press
Steps to follow
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STEP 01
Slice the tuna fillet as thinly as possible as if it were thin leaves. Cover the entire surface of the plate. Reserve.
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STEP 02
Cut the lemon in half and squeeze the juice with the press. Pour a drizzle on the tuna carpaccio.
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STEP 03
Place the red cabbage sprouts in the center of the plates.
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STEP 04
Chop the red onion into small cubes and coarsely chop the hazelnuts. Sprinkle the red onion and hazelnuts over the plate.
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STEP 05
Remove the pomegranate seeds and arrange them harmoniously on the plate.
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STEP 06
Drizzle the hazelnut oil on top of each of the tuna, making sure each pieces have a little bit of oil on it.
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STEP 07
Season to taste with salt and pepper. Enjoy immediately or reserve in the fridge until it is time to eat!
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