Tuna Carpaccio with Shiitake and Red Onion Salad

Dish Name : Tuna Carpaccio with Shitake and Red Onion Salad

Ingredients for 10 portions

Qty Unit Description
0.425 KG Trimmed skinless tuna fillet
0.03 LITER Sherry
0.2 KG Shiitake mushrooms, cooked
0.1 KG Julienned carrot, blanched
0.1 KG Julienned red onion
0.06 LITER Red wine vinegar
0.01 KG salt
0.005 LITER pepper
0.07 LITER Basil oil
0.05 KG Parmesan shavings


  • Place the tuna in the freezer until it is partially frozen. Slice the tuna very thinly.
  • Arrange the tuna slices on parchment paper and sprinkle with sherry.
  • Cover and refrigerate for at least 10 minutes.
  • To prepare the salad, combine the shitake, carrots, onions, vinegar, salt and pepper
  • Arrange the tuna slices on a chilled plate and arrange the salad in the center
  • Served drizzled with basil oil and grated parmesan cheese