Carpaccio of Tuna with Grapefruit, Wasabi and Pickled Ginger
Posted on in Asian, Asian, Fish & Seafood, Low Calorie, Recipes
This is a great little light lunch dish or maybe just a starter. What’s important with this is you get the freshest Yellow-Fin Tuna possible. Serve it with some warm sake if you have it!
You will need
140g Tuna
1 Grapefruit
1 Spring Onion
Pickled Ginger
1/2 Red Chilli
Dark Soy
Cress
1. Take your tuna and carefully cut through the middle so you get two thinner steaks. Place one of the tuna steaks in between two sheets of cling film. Using a rolling pin gently flatten the. Tuna to about 1/2 a centimetre.
2. Put the tuna back in the fridge for about 20 minutes just to cool and firm up. Take out of the fridge then take off the top piece of cling film. Place a bowl over the top and with a very sharp knife cut out a disk.
3. Cut the grapefruit in half and carefully separate the grapefruit pods.
4. Place the tuna on the bowl then it’s just a case of assembly. Finely slice the spring onion and scatter over the tuna. Add chopped chilli, grapefruit, cress and ginger. Finally place a few dots of wasabi and soy.
Enjoy!