Elegant tuna carpaccio, miso veg, chilli and lime dressing and sesame
This tuna carpaccio looks beautiful, and tastes even better
Try this for a striking dish that doubles as a light summer meal.
Ingredients (Serves 2)
1 tablespoon quinoa 1 tablespoon frozen edamame beans
100g crunchy veg, such as cucumber, sugar snap peas, mangetout, carrots 2 level teaspoons white miso paste 2 teaspoons rice wine vinegar 1 fresh chilli 1cm piece of ginger 1 lime 2 teaspoons sesame oil 2 teaspoons low-salt soy sauce 2 teaspoons sesame seeds 1 x 200g super-fresh chunky tuna steak, from sustainable sources
Optional: 2 sprigs of shiso, mint or basil
Get ahead
You can prep all this on the day, if you prefer.
Cook the quinoa in plenty of water according to the packet instructions, adding the edamame for the last 2 minutes, then drain and cool.
Take a little time to prep your crunchy veg – it’s nice to have a mixture, so use up any veg from the fridge – and finely slice everything as delicately as you can – a speed-peeler can be helpful here.
Muddle the miso into the rice vinegar, then scrunch with the prepped veg, quinoa and edamame – the flavours will develop and deepen overnight.
To make a dressing, deseed and finely chop the chilli and place in a clean jam jar. Peel and finely grate in the ginger, squeeze in the lime juice, then add the sesame oil and soy and pop the lid on. Toast the sesame seeds in a non-stick frying pan on a high heat unlightly til golden, tossing regularly, then remove. Now, sear the tuna for just 20 seconds on each side and edge, turning with tongs, then leave to cool. Cover and refrigerate the veg and tuna overnight.
To serve
If you’ve prepped ahead, get everything out of the fridge 15 minutes before serving. Slice the tuna as finely as you can and arrange around a sharing platter. Pile the dressed veg in the centre, shake up the dressing and spoon over the tuna, then finish with the herb leaves (if using), and toasted sesame seeds.
• Energy 253kcal, Fat 12.7g, Sat fat 2.5g, Protein 17.7g, Carbs 7.6g, Sugars 2.6g, Salt 1.2g, Fibre 1.8g