Herbed tuna carpaccio recipe
Herbed tuna carpaccio with pickled cucumber and bean salad Thinly sliced marinated tuna makes a stunning, yet surprisingly easy starter, served with a mixed bean salad. 500g/1lb 2oz very fresh tuna loin, trimmed1 lime, juice only4 tbsp roughly chopped flatleaf parsley4 tbsp roughly chopped chervil4 tbsp roughly chopped chives4 tbsp roughly chopped dill 500g/1lb 2oz very fresh tuna loin, trimmed 1 lime, juice only 4 tbsp roughly chopped flatleaf parsley 4 tbsp roughly chopped chervil 4 tbsp roughly chopped chives 4 tbsp roughly chopped dill 1 cucumber, halved lengthways, seeds removed, finely sliced150ml/5fl oz rice wine vinegar2 tbsp caster sugar1 red chilli, seeded and finely sliced1 red onion, finely sliced½ x 400g/7oz canned mixed beans, such as borlotti beans, butter beans and cannellini, rinsed and drained2 tbsp flatleaf parsley, roughly choppedsalt and freshly ground black pepper50g/2oz mizuna leaves, to serve (optional) 1 cucumber, halved lengthways, seeds removed, finely sliced 150ml/5fl oz rice wine vinegar 2 tbsp caster sugar 1 red chilli, seeded and finely sliced 1 red onion, finely sliced ½ x 400g/7oz canned mixed beans, such as borlotti beans, butter beans and cannellini, rinsed and drained 2 tbsp flatleaf parsley, roughly chopped salt and freshly ground black pepper 50g/2oz mizuna leaves, to serve (optional) Method Rub the tuna with the lime juice.Mix the herbs together and place onto a sheet of cling film on a flat surface.Place the tuna on top and roll in the herbs, to cover completely.Roll the cling film up tightly around the herb-coated tuna to form a tight cylinder, twisting the ends to seal. Place into the freezer for two hours.For the salad, place the cucumber into a frying pan and place over a low heat. Warm the cucumber until the excess water evaporates.Add the vinegar, sugar and chilli and bring to a simmer, then remove from the heat.Place the onion into a bowl and pour the cucumber mixture over the top. Stir well, then set aside to cool.When the cucumber and onion mixture is cool, add the beans and parsley and mix well to combine. Season, to taste, with salt and freshly ground black pepper.To serve, remove the tuna from the freezer. Using a sharp knife, slice the tuna very thinly and place onto a serving plate in a circle.Place some mizuna leaves into the centre (if using) and top with a spoonful of the cucumber and bean salad. Rub the tuna with the lime juice. Rub the tuna with the lime juice. Mix the herbs together and place onto a sheet of cling film on a flat surface. Mix the herbs together and place onto a sheet of cling film on a flat surface. Place the tuna on top and roll in the herbs, to cover completely. Place the tuna on top and roll in the herbs, to cover completely. Roll the cling film up tightly around the herb-coated tuna to form a tight cylinder, twisting the ends to seal. Place into the freezer for two hours. Roll the cling film up tightly around the herb-coated tuna to form a tight cylinder, twisting the ends to seal. Place into the freezer for two hours. For the salad, place the cucumber into a frying pan and place over a low heat. Warm the cucumber until the excess water evaporates. For the salad, place the cucumber into a frying pan and place over a low heat. Warm the cucumber until the excess water evaporates. Add the vinegar, sugar and chilli and bring to a simmer, then remove from the heat. Add the vinegar, sugar and chilli and bring to a simmer, then remove from the heat. Place the onion into a bowl and pour the cucumber mixture over the top. Stir well, then set aside to cool. Place the onion into a bowl and pour the cucumber mixture over the top. Stir well, then set aside to cool. When the cucumber and onion mixture is cool, add the beans and parsley and mix well to combine. Season, to taste, with salt and freshly ground black pepper. When the cucumber and onion mixture is cool, add the beans and parsley and mix well to combine. Season, to taste, with salt and freshly ground black pepper. To serve, remove the tuna from the freezer. Using a sharp knife, slice the tuna very thinly and place onto a serving plate in a circle. To serve, remove the tuna from the freezer. Using a sharp knife, slice the tuna very thinly and place onto a serving plate in a circle. Place some mizuna leaves into the centre (if using) and top with a spoonful of the cucumber and bean salad. Place some mizuna leaves into the centre (if using) and top with a spoonful of the cucumber and bean salad.