Tuna Carpaccio

Tuna carpaccio “la zingara” with avocado, sesame seeds and bottarga.



Tuna Carpaccio:
400g fresh tuna (sashimi grade)

2 avocados (ripe)

1 juice of one lime

1tsp bottarga powder

3 roma tomatoes, seeded and diced

½ cucumber peeled and diced small

1 tablespoon sesame seeds

1 punnet baby basil

100ml thick vin cotto

50g mixed white and black sesame seed.

1 punnet baby basil leave

Spice grind:     
2 star anise

30 coriander seeds

30 fennel seeds

30 pepper corns

10 green cardamom pods

Grind together

Green chilli paste:
60g long green chilli, seeded and chopped

1 clove of garlic, minced

50ml lemon oil

50g spinach leaves

½ bunch parsley

1 teaspoon roasted cumin seeds

1 tablespoon roasted coriander seeds

Blend together, until form a smooth paste and reserve.



In a food processor make a puree with the avocados, salt and lime juice, when ready place in the fridge.

Cut the tuna into thick sausage shape and reserve.

Dice all the trimmings from the tuna very small, mix with chilli paste, diced cucumber, diced tomato and reserve.

Roll the tuna with ground spices, sear in a hot pan very quickly, then roll with cling film, very tightly and cool down in the fridge. When roll is cold cut into 24 thin slices, brush with extra virgin olive oil, sprinkle some sea salt and make mini sandwich with the diced tuna.

To plate up spread some avocado mousse, place three tuna sandwiches, drizzle with some extra virgin olive oil. With the excess diced tuna mixed with the green chilli add to the plate in small mounds. Sprinkle some bottarga, sesame seeds, drizzle gently with the vin cotto and place baby basil leaves on plate.