Brightly pink, dotted with shiny black seeds and with an intoxicating passion fruit scent, this tuna starter will get your heart pounding, your nostrils fluttering, and every bite of it will send pleasure shivers down your spine. Needless to say, get the freshest sushi grade tuna from a fishmonger you trust, otherwise your hot new Valentine culinary crush may turn into a painful one night stand.
Tuna carpaccio with passion fruit and lime dressing
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Recipe by: Adapted from amazing blog Cuisine de la mer Busy:10 min, Total prep time: 10 min Serves: 2 |
Place a piece of tuna on a sheet of greaseproof paper on a flat surface, and cover it with another sheet. Flatten the tuna by rolling on top a rolling pin or a bottle. Start from the center and go outwards slowly, paying attention not to break the flesh. Stop when the slice is 1 to 2 mm thick.
Repeat with the second piece of tuna and reserve both in the fridge, covered with cling film.
Prepare the dressing: With a small knife zest the lime making sure you take as little of the white part of the skin as possible, and chop the zest finely. Mix the lime zest with the juice and seeds of one passion fruit. Using a mesh, strain the juice of the second passion fruit and discard the seeds. Add the passion fruit juice and a squeeze of lime juice to the dressing, and reserve in the fridge.
Just before serving, place each slice prettily on a plate; sprinkle generously with freshly ground pepper, pour the passion fruit dressing on top and follow with a drizzle of olive oil and a sprinkle of sea salt flakes.
Wash and pat dry the tuna steak and cut it in half.
Place a piece of tuna on a sheet of greaseproof paper on a flat surface, and cover it with another sheet. Flatten the tuna by rolling on top a rolling pin or a bottle. Start from the center and go outwards slowly, paying attention not to break the flesh. Stop when the slice is 1 to 2 mm thick.
Repeat with the second piece of tuna and reserve both in the fridge, covered with cling film.
Prepare the dressing: With a small knife zest the lime making sure you take as little of the white part of the skin as possible, and chop the zest finely. Mix the lime zest with the juice and seeds of one passion fruit. Using a mesh, strain the juice of the second passion fruit and discard the seeds. Add the passion fruit juice and a squeeze of lime juice to the dressing, and reserve in the fridge.
Just before serving, place each slice prettily on a plate; sprinkle generously with freshly ground pepper, pour the passion fruit dressing on top and follow with a drizzle of olive oil and a sprinkle of sea salt flakes.
Do not marinate the tuna in the dressing, otherwise the lemon will cook the tuna. The result tastes quite nice actually (we enjoyed a bit of leftovers the next day), but it won't look half as good.
Don't use normal ground salt. The sharp taste of salt crystals adds a delightful sharpness to each bite.
Don't use normal ground salt. The sharp taste of salt crystals adds a delightful sharpness to each bite.
Ingredients
1 sushi-grade steak of tuna (about 160 g)
1 lime
2 passion fruits
Olive oil
Sea salt flakes or crystals
1 sushi-grade steak of tuna (about 160 g)
1 lime
2 passion fruits
Olive oil
Sea salt flakes or crystals
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2 Comments to “Tuna carpaccio with passion fruit and lime dressing”
March 29th, 2010 at 5:03 am
Merci beaucoup d’avoir testé ma recette, j’espère qu’elle vous a plu!
March 29th, 2010 at 2:39 pm
Cher Patrick,
It was a truly wonderful recipe, so easy and yet so tasty and show-offy, our guests loved it!