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Carpaccio di Pesce

Carpaccio di Pesce
Recipe Date:
4 April 2013
Serving Size:
Cook Time:
  • Mixed leaf salad of thickly sliced radicchio, rucola and lettuga
  • Small handful of finely chopped parsley
  • One ruby grapefruit, segmented and all skin and pith removed
  • One orange, segmented and all skin and pith removed
  • 300 g of raw tuna
  • Juice of 1/4 of a lemon
  • JOSEPH Cold Pressed Extra Virgin Olive Oil
  • Sea salt and freshly ground pepper to taste

Place the tuna in the freezer for 10 minutes before slicing it as thinly as possible with a very sharp knife. You are aiming for paper thin slices and chilling makes this easier. Mix a tablespoon of olive oil with the lemon juice to make a dressing. Toss all the ingredients together in a large bowl and drizzle the dressing immediately before serving. Add salt and pepper to tate. Pairs beautifully with our Venetian Garganega.

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