Bluefin Tuna Carpaccio with Three MustardsTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: A few minutes
Cooking time: None
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:670.3 kcal
Proteins:4 g
Fats:73.5 g
Carbohydrate:1.1 g
Fibers:0.3 g
Sugar:0.5 g
Cholesterol:7.1 mg
Sodium:135 mg
Calcium:8.6 mg
Energy:16512 kcal
Proteins:97.8 g
Fats:1809.4 g
Carbohydrate:27.3 g
Fibers:6.6 g
Sugar:12.7 g
Cholesterol:174 mg
Sodium:3324.9 mg
Calcium:212.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
300
g
tuna
40
g
onion
60
g
carrot
80
g
cucumber
10
g
chopped green olives
10
g
chopped black olives
10
g
chopped chives
chervil
20
g
green mustard
40
g
yellow mustard
20
g
red mustard
fine salt and freshly ground pepper
200
ml
olive oil
35
ml
balsamic vinegar
35
ml
soy sauce
1
drizzle of lemon juice
fine salt and freshly ground pepper
METHOD
- Prepare the bluefin tuna; slice it into very thin rounds and arrange it on a plate;
- cut the onion, carrot and cucumber into brunoise (very small) dice; season with salt and pepper and arrange the vegetables around the tuna; garnish with the three kinds of mustard: red, green and yellow;
- sprinkle with the green and black olives;
- in a small bowl, combine the soy sauce, balsamic vinegar and lemon juice; gradually whisk in the olive oil to make the vinaigrette; season with salt and pepper; add the chopped chives;
- pour the vinaigrette over the tuna and serve.
SOMMELIER
Champagne Brut Paul RogerCHEF'S NOTES
In choosing the fish for this recipe, look for extremely fresh bluefin tuna. To present the fish in attractive rounds on the plate, use a cookie-cutter.
