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Recipe: Tuna carpaccio

You’ll love making this delicate dish at home

Image Credit: Supplied
Tuna carpaccio
  • Category:  Main Courses
  • Cuisine:  Fusion
  • Cooking time:   15 minutes
  • Total time:   15 minutes
  • Serves:  1
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  • 200ml extra-virgin olive oil
  • 1 tbsp lemon juice
  • Salt and pepper, to taste
  • 10g each roasted pine nuts, black olives, finely
  • Chopped red and yellow peppers
  • Yellow and green zucchinis
  • 500g yellow fin tuna
  • Lemon dressing, to serve
  • 200g rocket leaves
  • 100g Parmesan cheese
  • For the rock salt marinade, mix together
  • 500g rock salt
  • 50g fennel
  • Skins of 1 orange and lemon


  1. Mix olive oil, lemon juice, salt and pepper, then marinate zucchinis and peppers. Refrigerate overnight.
  2. Marinate tuna in salt marinade for one hour. Now wash tuna and keep in the freezer for 1-2 hours. Slice it thinly.
  3. Brush lemon dressing on plate, and top it with sliced tuna. Add rocket leaves, pine nuts, olives and drained vegetables. Sprinkle Parmesan cheese and extra-virgin olive oil.