Tuna Carpaccio - Japanese Style

Name: Tuna Carpaccio - Japanese Style
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 25
Cuisine: Asian, Japanese
Ingredients: 1 sprig optional purple shiso cress leaves or coriander; 1 lime halved; 25 servings olive oil to drizzle; 1 small piece a of mooli white Asian radish or a handful of radishes; 1 small red chilli halved and seeded; 25 servings soy sauce; 200 grams fresh tuna sustainably caught in one piece

Tuna Carpaccio - Japanese Style might be just the Japanese recipe you are searching for. This recipe makes 25 servings with 152 calories, 4g of protein, and 15g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of soy sauce, a handful of radishes, olive oil to drizzle, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. From preparation to the plate, this recipe takes around 24 minutes.

Instructions

This is a wonderfully simple, almost exotic light meal that fills you with a big smile. Make sure you get really fresh tuna it needs to be red and almost waxy-looking. You can try using different fish, such as salmon, bream or scallops, just make sure theyre all really nice and fresh and smell of nothing but the sea.Get your tuna, and with a long sharp knife slice it as thinly as you can. Once youve sliced it, you can smooth it over with the side of your knife to make it even thinner. Divide this in one layer between your plates, or its even nicer to serve it on one big plate.Next, use this brilliant Japanese trick: cut a V-shaped vertical slit in the mooli and stuff the chilli in. This means that when you grate it you get a pink-coloured, chilli-flavoured radish pulp, which is fantastic. If you havent got mooli you can get the same effect by finely chopping the chilli and grating normal radishes.So, either grate or chop your mooli or radish and then blob it and its juice over the tuna slices and sprinkle over the shiso or coriander.When you serve it squeeze half a lime and a couple of teaspoons of soy sauce over each portion, to taste, then drizzle with a little olive oil.* Shiso is a Japanese herb with a strong flavour reminiscent of aniseed.Tip

Ingredients you will need

Fresh Tuna

Coriander

Olive Oil

Soy Sauce

Radish

Scallops

Anise

Chili Pepper

Salmon

Juice

Fish

Lime

Tuna

Equipment you will use

Knife

Equipment

Knife

Ingredients

Servings:

1sprig

optional purple shiso cress leaves or coriander 1

lime halved 25servings

olive oil to drizzle 1small piece

a of mooli white Asian radish or a handful of radishes 1small

red chilli halved and seeded 25servings

soy sauce 200grams

fresh tuna sustainably caught in one piece

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are great choices for Tuna. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. You could try La Jota Howell Mountain Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 99 dollars per bottle.