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Herbed Tuna Carpaccio with Pickled Cucumber and Bean Salad
Thinly sliced marinated tuna served with a zesty pickled cucumber and mixed bean salad.
Healthy
Seafood
Appetiser
High Protein
Dairy Free
Gluten Free
Estimated Nutrition
Calories
253.1
kcal / serving
1012.4 kcal total
Carbs
23.6
g
per serving
94.2 g total
Fat
1.7
g
per serving
6.8 g total
Protein
35.7
g
per serving
142.8 g total
Cook Time
5
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
2
tbsp
Caster Sugar
CondimentsSauces
150
ml
Rice Wine Vinegar
Fruits
1
piece
Lime
juice only
LegumesPulses
200
g
Mixed Beans
canned borlotti, butter, or cannellini; rinsed and drained
NutsSeeds
4
tbsp
Flat leaf Parsley
roughly chopped
4
tbsp
Chervil
roughly chopped
4
tbsp
Chives
roughly chopped
4
tbsp
Dill
roughly chopped
2
tbsp
Flat leaf Parsley
roughly chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
Seafood
500
g
Tuna Loin
very fresh, trimmed
Vegetables
1
piece
Cucumber
halved lengthways, seeds removed, finely sliced
1
piece
Red Chilli
seeded and finely sliced
1
piece
Red Onion
finely sliced
50
g
Mizuna Leaves
to serve
Method
1
Rub the tuna loin with lime juice.
2
Mix the chopped herbs and spread them onto a sheet of cling film.
3
Roll the tuna in the herbs until it is completely coated.
4
Wrap the tuna tightly in cling film to form a cylinder and freeze for two hours.
5
Warm the sliced cucumber in a frying pan over low heat until excess water evaporates.
6
Add vinegar, sugar, and chilli, bring to a simmer, then remove from heat.
7
Pour the hot cucumber mixture over the sliced onion and allow to cool.
8
Stir in the mixed beans and parsley, then season with salt and pepper.
9
Slice the chilled tuna very thinly and arrange in a circle on a plate.
10
Garnish with mizuna leaves and the cucumber bean salad.