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Tuna Carpaccio

with Avocado Cream and Sesame seeds

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Tuna Carpaccio

Tuna Carpaccio - A light, healthy appetizer with the feel of fine Asian cuisine

Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
306
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie306 kcal(15 %)
Protein30 g(31 %)
Fat19 g(16 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.5 mg(63 %)
Vitamin D6.1 μg(31 %)
Vitamin E1.8 mg(15 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin15.4 mg(128 %)
Vitamin B₆0.7 mg(58 %)
Folate43 μg(14 %)
Pantothenic acid1.3 mg(22 %)
Biotin7.8 μg(17 %)
Vitamin B₁₂5 μg(167 %)
Vitamin C11 mg(12 %)
Potassium643 mg(16 %)
Calcium110 mg(11 %)
Magnesium54 mg(18 %)
Iron2 mg(13 %)
Iodine60 μg(30 %)
Zinc1.2 mg(17 %)
Saturated fatty acids3.9 g
Uric acid213 mg
Cholesterol51 mg
Recipe development: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
1 pound
absolutely fresh Tuna (sushi or organic quality)
1
ripe Avocado
1
5 ounces
2 tablespoons
2 teaspoons
1 tablespoon
1 tablespoon
2 beds
Shiso sprout (or garden cress)
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Preparation

Kitchen utensils

1 Small bowl, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Mortar, 1 Immersion blender, 1 deep bowl, 1 Citrus juicer

Preparation steps

Step 1/5
Tuna Carpaccio preparation step 1

Place the tuna filet in the freezer for 20 minutes. Meanwhile, cut the avocado in half, remove the pit and scoop the flesh from the shell. Squeeze the lemon.

Step 2/5
Tuna Carpaccio preparation step 2

Combine the avocado with yogurt and soy sauce. Season with lemon juice and salt and pepper to taste. Puree with an immersion blender and season to taste with a few dashes of Tabasco.

Step 3/5
Tuna Carpaccio preparation step 3

Crush the sesame seeds in a mortar.

Step 4/5
Tuna Carpaccio preparation step 4

Mix sesame seeds with the sesame oil in a bowl.

Step 5/5
Tuna Carpaccio preparation step 5

Cut the tuna into very thin slices and place on plates. Add 2 tablespoons lemon juice, fish sauce, and salt and pepper to taste to the sesame oil. Spread sesame oil sauce over the fish. Then top with spoonfuls of the yogurt cream. Cut the shiso sprouts from the roots and sprinkle over the tuna.

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