Tuna carpaccio with orange dressing

Tuna carpaccio with orange dressing

By
From
How to Cook Healthily
Serves
1
Photographer
Issy Croker

This is a great little starter. A note of caution, though: check with your fishmonger that the tuna is very fresh. If in ANY doubt, leave it out!

Ingredients

Quantity Ingredient
1 ripe avocado
6 tablespoons extra virgin olive oil
1 extremely fresh tuna steak
1/2 orang, juiced
sea salt
black pepper

Method

  1. Roughly dice the avocado flesh and put into a small bowl. Add 2 tablespoons of the oil with salt and pepper to taste, and mix well with a fork, which will produce a creamier texture.
  2. Very finely slice the tuna, then cut into small dice.
  3. Put the orange juice and the remaining oil in a small bowl, with salt and pepper to taste, and whisk well. Add the diced tuna to the orange dressing and stir gently to coat.
  4. Place a 10-cm (4-inch) round metal pastry cutter on a plate and spoon one-quarter of the avocado mixture into the bottom, pushing it down to create the first layer. Then use a fork to remove the diced tuna from the dressing, allowing the excess dressing to drip back into the bowl, and place the tuna dice on top of the avocado layer. Top with another quarter of the avocado. Push down firmly then gently pull the pastry cutter away to reveal a round, 3-tiered dish. Repeat with the rest of the ingredients on a second plate.

Note

  • Good fats

    Fish and seafood

    Perfect as a starter
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