Lime juice, quinoa, and chilli turn slices of tuna into something spectacular. This Tuna Carpaccio makes a great appetizer or light lunch. It not only looks beautiful, it tastes even better.
Enjoy it on its own or pair it with some lightly toasted bread to add extra crunch.
- 1 tablespoon quinoa
- 1 tablespoon frozen edamame beans
- 100g crunchy veg, such as cucumber, sugar snap peas, mange tout, carrots
- 2 level teaspoons white miso paste
- 2 teaspoons rice wine vinegar
- 1 fresh chilli
- 1cm piece of ginger
- 1 lime
- 2 teaspoons sesame oil
- 2 teaspoons low-salt soy sauce
- 2 teaspoons sesame seeds
- 1 x 200g super-fresh chunky tuna steak, from sustainable sources
- optional: 2 sprigs of shiso, mint or basil
Get ahead: you can prepare all this on the day, if you prefer.
Cook the quinoa in plenty of water, according to the packet instructions, adding the edamame for the last two minutes, then drain and cool.
Take a little time to prep your crunchy veg – it’s nice to have a mixture, so use up any veg from the fridge – and finely slice everything as delicately as you can – a speed-peeler can be helpful here.
Muddle the miso into the rice vinegar, then scrunch with the prepped veg, quinoa and edamame – the flavours will develop and deepen overnight.
To make a dressing, deseed and finely chop the chilli and place in a clean jam jar. Peel and finely grate in the ginger, squeeze in the lime juice, then add the sesame oil and soy and pop the lid on. Toast the sesame seeds in a non-stick frying pan on high heat until lightly golden, tossing regularly, then remove. Now, sear the tuna for just 20 seconds on each side and edge, turning with tongs, then leave to cool. Cover and refrigerate the veg and tuna overnight.
To serve: if you’ve prepped ahead, get everything out of the fridge 15 minutes before serving. Slice the tuna as finely as you can and arrange around a sharing platter. Pile the dressed veg in the centre, shake up the dressing and spoon over the tuna, then finish with the herb leaves (if using), and toasted sesame seeds.
Together by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2021 Together). Photography by David Loftus, available now.
Are you a fan of tuna? Share your favourite way to prepare it in the comments section below.
– With PA
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