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.
Nutritional Information: Gluten free Energy 686kcal/2878kJ; Protein 39g; Carbohydrate 63g, of which sugars 7g; Fat 33g, of which saturates 5g; Cholesterol 45mg; Calcium 122mg; Fibre 5g; Sodium 617mg.
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