Photo: Giovanna Gomes
Tuna carpaccio - Japanese style
8 ingredients
2
openrecipes
This is a wonderfully simple, almost exotic light meal that fills you with a big smile. Make sure you get really fresh tuna – it needs to be red and almost waxy-looking. You can try using different fish, such as salmon, bream or scallops, just make sure they're all really nice and fresh and smell of nothing but the sea.
Estimated Nutrition (whole recipe, rough)
271
Calories
29g
Protein
15g
Fat
5g
Carbs
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tuna | 100g cooked | 132 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Shiso | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200 g fresh tuna, from
- , ask your fishmonger, in one piece
- 1 small piece mooli, or a handful or radishes
- 1 small red chilli, halved and seeded
- purple shiso cress leaves or coriander sprigs, optional
- 1 lime , halved
- soy sauce
- olive oil, to drizzle
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes