Tuna carpaccio with olive, mango and caper dressing

Tuna carpaccio with olive, mango and caper dressing

Carpaccio de atun

By
From
Spanish Made Simple
Serves
4

In Spain we fish tuna off both the north and south coasts of the peninsula. It is very highly regarded, a real delicacy that’s pricey but worth every penny. Whether preserved in a glass jar, stewed or served raw, its particular taste and texture transform any recipe into a treat. On a hot summer’s day, this lean dish will bring you a smile.

Ingredients

Quantity Ingredient
300g fresh tuna loin, About 4cm wide and 20cm long
1 lemon
1/2 mango, Peeled and diced small
6 pitted black olives, halved
1 fresh red chilli pepper, finely chopped
1 tablespoon finely chopped fresh chives
2 tablespoons capers
6 tablespoons extra virgin olive oil
a few fresh coriander
A pinch sea salt

Method

  1. Cut the tuna into 2 smaller loins about 4cm wide and 10cm long and sear very lightly on all sides in a very hot, dry pan, for about 10 seconds on each side. Wrap in plastic wrap and freeze for 2 hours.
  2. Remove the plastic wrap from the chilled tuna and cut into 5-mm slices with a sharp knife. Arrange on a plate.
  3. Zest the lemon and then remove the peel and cut the flesh into small cubes. Place in a bowl with the mango, olives, chilli pepper and chives. Add the capers and olive oil, mix well and then use to dress the tuna. Garnish with the coriander, season with a bit of salt and enjoy.
Tags:
Spanish
simple
weekday
tapas
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