Seared Tuna Carpaccio


Preparation info

  • Serves


    • Difficulty


Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

Of Venetian origin, carpaccio is the name given to a dish with raw meat or fish. Omega-3-rich tuna fish is perfect for this, here coated in seasoned quinoa and seared to retain its juices. Served on a bed of nutty Camargue rice, quinoa and curly kale, the dish is great for entertaining. The fish should marinate for at least 3 hours in advance if possible.