- Tuna Carpaccio With Avocado & Lemon.jpg (34.53 KiB) Viewed 399 times
Preparation Time: 20 minutes
Cooking time: None
Serves: 4
No nutritional information available.
Ingredients
- 400g (14oz) fresh tuna steak, thinly sliced
- 2 lemons, zest and juice
- 50g (1¾oz) rocket
- 1 ripe avocado, sliced
- 20g (¾oz) fresh dill, chopped
- 1 clove of garlic, crushed
- 60g (2¼oz) extra virgin olive oil
- Salt and black pepper
- 1 French stick, buttered (optional)
- Creme fraiche (optional)
Method
1. Put the tuna on a plate and squeeze over the juice from one lemon. Set aside for 10 minutes.
2. Arrange the rocket, tuna and avocado around a serving plate.
3. Mix the lemon zest and juice with the dill, garlic and olive oil, season with salt and pepper.
4. Drizzle the dressing all over, top with the tuna.
5. Serve with half a fresh lime to squeeze over, dollops of creme fraiche and chinks of buttered French stick.
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