09/05/12 - 0 Comments
Recipe of the Week: Tuna Carpaccio with Avocado, Chili and Lime
Cooking lessons in the Dual Show kitchen continue and, this week, Chef Adam Tapia will be helping us make Tuna Carpaccio with Avocado, Chili and Lime. As fans of all things seafood, we, of course, are no strangers to tuna—it’s one of our favorite dishes to order at a restaurant. Until now, however, the tuna we eat at home has always come from a can—and, let’s be honest, canned tuna is not exactly gourmet fare.
Well, ladies, this week you can put your can openers aside and make your way to your local seafood market. You’ll be pleasantly surprised how easy it is to put together this amazing dish (we know we were!). With just five minutes prep time, this recipe is as fast as putting together the not-so-special canned edition. And we’d bet money that, with all-star veggies like avocado in the mix, it’ll be pretty darn healthy, too! But, why trust us when Tapia himself can tell you all about this dish’s goodness?
The Basics: What exactly are we cooking?
“This dish is absolutely delicious. It’s very well-balanced in terms of flavor and nutrition, packed full of heart protecting Omega 3 oils, antioxidants and lean protein. I urge everyone to try this recipe! Some people might be daunted using raw tuna, but don’t forget the dressing cuts through it, and this takes less than five minutes to make!”
“It is very important to try to get line-caught yellowfin tuna, as this is the best that is caught from sustainable stocks. Another thing I like to do is add some sesame seeds or linseeds to the salad for some texture [editor's note: and calcium!]. Also, it is very important to use a mild or medium strength olive oil, since any virgin or extra virgin will overpower the fish and the lime.
“Once you have made this, let your creative juices flow. . . try it with sea bass or scallops and simply enjoy!”
Tuna Carpaccio with Avocado, Chili and Lime
Serves 1 person
Total cooking time: 5 minutes
1 tuna steak (fresh)
1 red chili
Olive oil (medium strength)
Malden sea salt
Sesame seeds or linseeds (optional)
Grate zest of lime, then juice. Next, finely dice chili and add it to the lime.
Add olive oil to the lime/chili mix, approximately 60% olive oil to 40% juice.
Finely slice the tuna steak and place it on a plate. Dress the tuna with chili and lime dressing, then leave it to marinate for three to five minutes.
Remove the skin from the avocado and chop. Then place the avocado over the tuna.
Add a pinch of sea salt crystals, then chop the coriander and place over the tuna. Sesame seeds and/or linseeds optional!
Add a few raw salad leaves on to it and enjoy!
Six steps and only five minutes of prep time. Yes, this is definitely a gourmet tuna experience we can handle at home. Seriously, you don’t even have to turn on your oven. Who said fast food isn’t delicious food?
Want to see more quick and easy recipes put together by Adam Tapia? Check out his Warm Salad of Chicken, Chorizo and Tiger Prawns.
Photo credit: Adam Tapia