Fennel Carpaccio with Tuna
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tuber fennel
- 1 can tuna, in oil
- Olive oil, con lime
- Balsamic bianco
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- I usually avoided fennel as I never liked it! But since I tried this recipe, I`ve been completely thrilled!
- Clean the fennel, clean - make it ready for kitchen. Put the tuna on a sieve and drain.
- Slice the fennel into fine rasps or thin rings. Arrange on a platter and season with salt and freshly ground black pepper. Then drizzle with the olive oil and balsamic vinegar (best of all - spray).
- Spread the torn tuna on the fennel and serve immediately!
- (If you don`t have olive oil con lime or don`t want to buy extra, you can also use normal olive oil and just mix in a few squirts of lemon juice!)
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