Authentic Seafood Carpaccio Recipe Italy, Europe

Name: Seafood Carpaccio
Prep time: 15 min
Yield: 4 servings
Cuisine: Western European
Ingredients: 250g (8.8 oz) fresh tuna fillet; 4 tbsp lemon juice; 4 tbsp extra virgin olive oil; 1 heart of celery, cut into thin sticks; 100g (3.5 oz) pitted olives; salt and pepper, to taste; 4 basil leaves; 4 slices of bread

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Main ingredients

Academia Barilla's Seafood Carpaccio

PREP 15min

RESTING 10min

READY IN 25min

4.4

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Featured on the Academia Barilla website, this recipe replaces the beef with tuna and garnishes it with olives, fresh celery, and lemon juice.

Ingredients

4 Servings

250g (8.8 oz) fresh tuna fillet

4 tbsp lemon juice

4 tbsp extra virgin olive oil

1 heart of celery, cut into thin sticks

100g (3.5 oz) pitted olives

salt and pepper, to taste

4 basil leaves

4 slices of bread

Preparation

Step 1/4

Slice the cooled tuna very thinly using a sharp knife. Arrange the slices on a serving plate in a single layer and season with lemon juice, and a pinch of salt and pepper. Leave it to marinate for 5 to 10 minutes.

Step 2/4

Meanwhile, rub olive oil, some salt, and pepper on the bread slices. Toast shortly in the oven grill on both sides, until the surface is crunchy and golden.

Step 3/4

Next, prepare the garnish. Wash and drain the olives and combine them with thin-cut celery and basil leaves.

Step 4/4

Lastly, season the carpaccio with the freshly prepared garnish and serve it with toasted bread.

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Rating And Comments

4.4