TUNA CARPACCIO
Today, Chefs de Tahiti offers you three original and easy ways to season it: Greek-style, with ginger and coriander, or in a curry and coconut version. Try these original express recipes for a variety of ways to enjoy fresh fish.
Greek-style carpaccio
Ingredients:
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300 g bluefin tuna
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A few black olives
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¼ of feta cheese
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Slices of red onion
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Green onion
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Parsley
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Olive oil
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Salt and pepper
Preparation:
- Cut thin slices of fresh tuna.
- Mince the black olives and crumble the feta cheese.
- Sprinkle over the fish, then add the finely chopped red onion, green onion and parsley.
- Season with salt and pepper and drizzle generously with olive oil.
Carpaccio ginger & coriander
Ingredients:
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Fresh coriander
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Green onion
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Grated fresh ginger
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½ tomato
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¼ cucumber
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Olive oil
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Salt and pepper
Preparation:
- Cut thin slices of tuna.
- Finely dice the tomato and cucumber.
- Place them on top of the tuna, then add the green onion, grated ginger and chopped coriander.
- Season with salt and pepper and finish with a generous drizzle of olive oil.
Carpaccio curry & coconut milk
A curried version of the recipe by the chef of the Akua restaurant. If you’d like to find her recipe, click here.
Ingredients:
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25 cl coconut milk
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Curry powder
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Green onion
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½ tomato
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Salt and pepper
Preparation:
- Cut the tuna into thin slices.
- Mix the curry with the coconut milk to form a sauce.
- Cut the tomato into small cubes and place on top of the fish.
- Add the chopped green onion and top with the coconut curry sauce.
- Season and serve chilled.
