Tuna Carpaccio with Lime, Olive Oil and Grated Parmesan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g tuna fillet, yello fine
- 1 lime (s)
- 1 clove garlic
- 8 tablespoon olive oil, extra virgin
- salt
- pepper
- 1 bunch rocket
- 8 cherry tomato (s)
- 1 tablespoon parmesan, grated
- Sprouts for decoration
Print Recipe
Pin Recipe Instructions
- Rub the plate with the halved clove of garlic. Cut the fish into thin slices and line the plates with them. Marinate with olive oil and a little lime juice. Season with salt and pepper.
- Clean and wash the rocket, spin dry again and spread loosely on the plate. Clean the tomatoes, cut into eighths and place on the plate. Scatter sprouts over it. Slice or distribute the parmesan on the plates.
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