Uncategorised / 21.12.2016

Tuna carpaccio with avocado and orange dressing

By Francesca Specter
Fresh, protein-packed and delicious

tuna-carpaccio-avocado-dale-pinnock

This is a great little starter. A note of caution, though: check with your fishmonger that the tuna is very fresh. If in any doubt, don’t use it!

Serves 1
1 ripe avocado
6 tablespoons extra virgin olive oil
1 extremely fresh tuna steak
Juice of ½ orange
Sea salt and black pepper

Method
1 Roughly dice the avocado flesh and put into a small bowl. Add 2 tablespoons of the oil with salt and pepper to taste, and mix well with a fork, which will produce a creamier texture.
2 Very finely slice the tuna, then cut into small dice.
3 Put the orange juice and the remaining oil in a small bowl, with salt and pepper to taste, and whisk well. Add the diced tuna to the orange dressing and stir gently to coat.
4 Place a 10-cm (4-inch) round metal pastry cutter on a plate and spoon one-quarter of the avocado mixture into the bottom, pushing it down to create the first layer. Then use a fork to remove the diced tuna from the dressing, allowing the excess dressing to drip back into the bowl, and place the tuna dice on top of the avocado layer.
5 Top with another quarter of the avocado. Push down firmly then gently pull the pastry cutter away to reveal a round, 3-tiered dish. Repeat with the rest of the ingredients on a second plate.

Extracts taken from How to Cook Healthily by Dale Pinnock (Quadrille £20.00 RRP) Photography by Issy Croker

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Tuna carpaccio with avocado and orange dressing
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