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🍽️ Tuna Carpaccio

306 kcal · 30 min · 4 servings

Ingredients

• 450 g absolutely fresh tuna fillet (sushi or organic quality)
• 1 ripe avocado
• 1 lemon
• 150 g yogurt (0.3% fat)
• 2 tbsp soy sauce
• salt
• pepper
• tabasco
• 2 tsp sesame seeds
• 1 tbsp sesame oil
• 1 tbsp Thai fish sauce
• 2 boxes shiso arugula (or garden cress)

Instructions

1. 1. Place the tuna fillet in the freezer compartment for 20 minutes.
2. 2. Cut the avocado in half and remove the pit.
3. 3. Carefully remove the avocado flesh from the skin.
4. 4. Squeeze the lemon to extract the juice.
5. 5. Add the avocado, yogurt, soy sauce, some lemon juice, salt, and pepper to a blender.
6. 6. Blend the ingredients until smooth.
7. 7. Season the cream with a few dashes of Tabasco sauce.
8. 8. Lightly crush the sesame seeds in a mortar.
9. 9. Mix the crushed sesame seeds with the sesame oil in a small bowl.
10. 10. Slice the tuna into very thin slices.
11. 11. Arrange the tuna slices on a plate.
12. 12. Whisk 2 tablespoons of lemon juice, fish sauce, salt, and pepper in a small bowl.
13. 13. Add the lemon-fish sauce mixture to the sesame-oil mixture.
14. 14. Drizzle the sauce evenly over the tuna.
15. 15. Place small dollops of the yogurt-avocado cream on the tuna.
16. 16. Snip the shiso cress from the stems.
17. 17. Garnish the carpaccio with the shiso cress.

Nutrition per serving

• kcal: 306
• Protein: 30 g · Fett/Fat: 19 g · Carbs: 3 g