Using a tortilla press to make tuna carpaccio

tuna

🥗Healthier: swordfish

💰Cheaper: salmon

Swordfish is leaner and offers a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Start by soaking the shaved garlic in milk for 30 minutes to reduce bitterness.

Heat neutral oil like canola in a pan and add the garlic, allowing it to cook slowly for even color and to avoid burning. Season with kosher salt while warm.

Place the tuna pieces (50g each) between two sheets of greaseproof paper.

Using a tortilla press, press firmly until the tuna begins to spill out at the sides. Lift the press and shift the tuna slightly to even out the edges before pressing again.

Transfer the pressed tuna to a plate, peeling the paper away slowly to avoid breaking it.

You can serve the tuna at room temperature or chill it in the fridge before serving.

Garnish with diced red chilli, sliced chives, a drizzle of olive oil, and a squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens