Tuna Carpaccio and Tartare with Curry Cherry Tomatoes
20’ min.
Easy
4 people
- Approximately 400 g fresh tuna, previously frozen and suitable for raw consumption
- 250 g cherry tomatoes
- Extra virgin olive oil, as needed
- 1 teaspoon curry powder
- Fresh basil, as needed
- Fresh mint, as needed
- 1 lemon
- Salt, to taste
For this recipe, it is essential to use tuna that has been previously frozen and is suitable for raw consumption. You can buy it from a well-stocked fishmonger, the fish counter of some supermarkets, or directly from your fishmonger. Specifically ask for tuna that has already been frozen and is suitable for eating raw. Do not use regular fresh tuna unless its suitability for raw consumption has been confirmed.
Wash the cherry tomatoes, pat them dry and cut them in half. Place them in a bowl and season with a drizzle of extra virgin olive oil, the curry powder, a few torn basil leaves and a pinch of salt. Gently mix and leave to marinate briefly.
Next, divide the tuna into two portions. Use one portion to prepare the carpaccio, cutting it into very thin slices with a sharp knife. Use the other portion to prepare the tartare, cutting the tuna into small cubes with a knife.
To season the tartare, prepare an emulsion with extra virgin olive oil, a few drops of lemon juice and finely chopped fresh mint. Add a pinch of salt, mix well and gently dress the tuna.
To plate the tartare, you can shape it into a round using a small plating ring, or simply shape it with a spoon. Arrange the carpaccio alongside it and finish the dish with the curry cherry tomatoes, a few basil and mint leaves, and a final drizzle of extra virgin olive oil.
Fresh, aromatic and delicate: raw tuna meets the sweetness of cherry tomatoes, the freshness of mint and a pleasant spicy touch of curry.
