Tuna carpaccio marinated in ginger

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Tuna carpaccio marinated in ginger

Tuna carpaccio marinated in ginger

Number of people

350 g skinless bluefin tuna (e. g. tail)

1 piece of ginger (4 cm)

2 red shallots

1 onion, cive

1 pinch of coarse salt

1 pinch of pepper (2 mill turns)

10 fresh basil leaves

2 cloves of garlic

5 tablespoons of olive oil

1 lemon

Preparation: 15 min
Step 1
In a hollow dish, grate the ginger with vegetable peeler.
Step 2
Add the crushed garlic to the garlic press. Add shallots and chopped onions. Add the basil cut into strips, salt and pepper.
Step 3
Cut the fish into 1/2 cm thick strips), and add the fish to the previous mixture. Stir, pour in the oil, and stir again.
Step 4
Film the dish, and put it in the refrigerator for 1 hour and a half.
Step 5
Just before serving, add a lemon juice.
Step 6
For more information on bluefin tuna
Author's note
Some of the ginger can be removed before serving, or left to decorate. Some of my guests eat it too.

I add my grain of salt

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