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Tuna Carpaccio

Updated: Oct 21, 2019

A great entry to build up an appetite and seduce the eyes with the avocado´s pulp decoration, which detonates an explosion of flavour. Recipe of Chef Sergio Fernandez Puente.


- 2.12 oz tuna fresh steak

- 10 oz extra virgin olive oil

- 10 lime droplets

- A pinch of salt

- 2 oz avocado pulp

- 2. 11 oz olive-antipasto (black olive, green olive, capers, balsamic vinegar, olive oil) everything finely chopped and mixed.

- 1 habanero chili sliced

- 6 baguette slices

- 1 or 2 lettuce leaves for decoration


Slice the fresh tuna into thin sheets, place them in a circle form on the plate and add a pinch of salt and lime juice.

Add the olive oil and the olive-antipasto over the slices, and then add the avocado pulp.

Top the antipasto with the chopped habanero.

Make a lettuce bouquet in the centre of the plate and add some baguette slices on the side.

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