Tuna Carpaccio with Passion Fruit Sauce
Category: Appetizers
Servings: 2
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tuna fillets | 100g |
| Avocado | ½ |
| White bread (loaf) | 1 slice |
| Passion fruits | 1 |
| Lime | 1 |
| Fresh ginger | 1 small piece |
| Tabasco® | A few drops |
| Extra virgin olive oil | 10g |
| Brown sugar | ½ tsp |
| Fine salt | To taste |
| Black pepper | To taste |
| Dill | A few sprigs |
Instructions:
-
Prepare the Passion Fruit Sauce:
- Begin by preparing the marinade. Cut the lime in half and squeeze the juice into a small bowl.
- Peel the fresh ginger and finely grate it or slice it thinly.
- Cut the passion fruit in half, scoop out the pulp, and place it into the bowl.
- Add a few drops of Tabasco®, salt, pepper, extra virgin olive oil, and brown sugar.
- Use a spoon to gently press the mixture through a fine sieve into another bowl, collecting the juice and discarding the pulp. This ensures a smooth sauce for your carpaccio.
- Set the passion fruit sauce aside and allow it to marinate while you prepare the tuna.
-
-
Prepare the Tuna Carpaccio:
- It is crucial that the tuna fillets are fresh and have been previously frozen to ensure safety. Slice the tuna fillets very thinly, making sure each slice is delicate and almost translucent.
- Arrange the slices of tuna on a plate. Drizzle the passion fruit sauce over the top, ensuring each slice is generously coated.
- Cover the plate with plastic wrap and allow it to marinate for the time it takes to prepare the other ingredients.
-
Prepare the Side Dishes:
- Cut the slice of white bread into two equal parts. Toast it lightly in a pan or oven until it’s golden and slightly crispy.
- For the avocado, carefully slice it in half, turning the knife around the pit to open it. Twist the two halves in opposite directions to separate them, and then remove the pit.
- Use a spoon to scoop the avocado flesh out of the skin. Slice the avocado into thin wedges, or gently curl them into a swirl for added visual appeal.
-
Plating the Carpaccio:
- Once the tuna has marinated, carefully arrange the tuna slices on each serving plate using a fork or tongs. Aim for a slightly overlapping arrangement that gives the carpaccio an elegant and inviting appearance.
- Garnish with the avocado slices, twisting them gently into curls for a beautiful presentation.
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Serving:
- Serve the tuna carpaccio alongside the toasted bread. Optionally, sprinkle a few fresh sprigs of dill on top for a hint of flavor and color.
- You may also add a light drizzle of extra virgin olive oil over the top for extra richness, if desired.
This refreshing and sophisticated dish, with its balance of delicate tuna, zesty passion fruit sauce, and creamy avocado, is a perfect appetizer for any special occasion or a refined start to a delightful meal.
