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🍽️ Fresh Tuna Carpaccio with Lemongrass

582 kcal · 30 min · 4 servings

Ingredients

• 500 g tuna fillet
• 2 stalks lemongrass
• 4 tbsp white wine vinegar
• 150 ml olive oil
• salt
• 1 shallot
• 1 tbsp mint

Instructions

1. 1. Slice the tuna into paper-thin pieces.
2. 2. Arrange the fish slices flat in a serving dish.
3. 3. Remove the tough outer leaves from the lemongrass.
4. 4. Slice the pale inner core of the lemongrass into thin rings.
5. 5. Peel the shallot and chop it very finely.
6. 6. Whisk the vinegar with the oil and season with salt.
7. 7. Pour the dressing mixture evenly over the tuna.
8. 8. Scatter the thin lemongrass rings and the chopped shallot over the fish.
9. 9. Crumble fresh mint leaves and sprinkle them on top.
10. 10. Serve the carpaccio immediately.

Nutrition per serving

• kcal: 582
• Protein: 27 g · Fett/Fat: 53 g · Carbs: 0 g