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🥗 Tuna Carpaccio with Asian Salad

352 kcal · 30 min · 4 servings

Ingredients

• 350 g tuna fillet (sushi quality)
• 1 tbsp rapeseed oil
• salt
• pepper
• 200 g red cabbage
• 60 g leaf salad (e.g. Mizuna, frisée)
• 2 bulbs fennel (200 g each)
• 1 salad cucumber
• 2 tbsp rice vinegar
• 2 tbsp ketjap manis (Indonesian soy sauce)
• 3 tbsp lime juice
• 2 tsp wasabi paste
• 2 tbsp sesame oil
• 2 tbsp toasted, light sesame seeds

Instructions

1. 1. Rinse the tuna fillet under cold water and pat dry with a kitchen towel. Heat the rapeseed oil in a pan and sear the fish at high temperature for one minute per side. Then remove, season, and store in the refrigerator.
2. 2. Wash and rinse the vegetables and salads thoroughly. Cut the red cabbage into thin strips. Drain the leaf salads and chop as desired. Slice the fennel thinly. Slice the cucumber lengthwise into thin slices.
3. 3. For the dressing, mix rice vinegar, ketjap manis, lime juice, wasabi paste, and sesame oil well and season with salt and pepper.
4. 4. Cut the tuna into slices about 1 cm thick. Arrange the leaf salads together with the vegetables on the plates and place the tuna slices on top. Drizzle the carpaccio and Asian salad with the dressing and garnish with sesame seeds.

Nutrition per serving

• kcal: 352
• Protein: 23 g · Fett/Fat: 25 g · Carbs: 8 g