Carpaccio style with tuna
By using plenty of lemon juice as a seasoning, you can add just the right amount of acidity to the fat of the swordfish. Make sure to use fresh swordfish
How to make it
1
Thinly slice the swordfish, arrange it on a tray, and season with [A]
2
Thinly slice the purple onion and place in ice water for a few minutes
3
Arrange the swordfish on a plate and squeeze out the aurora sauce from the plastic bag
4
Add the squeezed purple onion and finish by drizzling olive oil and lemon juice on top. Finish by topping with chervil to taste
Ingredientsfor 4 people
-
- Bite tuna
- 160g
-
[A]
- salt
- A little
-
- White pepper
- A little
-
- Lemon juice
- A little
-
-
Ardoino
Extra Virgin Olive - A little
-
Ardoino
-
- Italian parsley
- A little
-
- Aurora Sauce
- Appropriate amount
-
- purple onion
- 1/2 pieces
-
-
Olive Oil
for
Ardoino Extra Virgin
- A little
-
Olive Oil
for
-
- Lemon juice for finishing
- A little
-
- Chervil for topping
- A little
[PR]
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