Pair tuna carpaccio with a fresh, medium-bodied white wine like Sicilian Chardonnay, Vermentino di Gallura or the bubbles of a Franciacorta Saten.
A fresh and floral rosé wine like Bardolino Chiaretto is also an excellent choice.
Difficulty: easy
Method: 30
Chef Danilo Angè
Difficulty: easy
Method: 30
Method
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01 / Prepare the orange zest
Remove the zest from the oranges with a peeler or small knife
Check not to remove the white part as well
Cut the zest into julienne strips
Blanch the zest lightly in sweetened water for 2 minutes
Drain and set aside
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02 / Peel the oranges
Remove the remaining peel
Cut the segments with a small knife from the surface to the heart
Cut each piece into about 3 parts
Keep the remaining membrane aside
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03 / Prepare the dressing
Extract the juice from the leftover orange membrane by squeezing it with your hands and collect the juice in a bowl
Emulsify the juice with extra virgin olive oil, salt, pepper, and half of the chopped fennel
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04 / Prepare the fennel salad
Cut the fennel into very thin slices
Add the olives and sliced orange pieces
Add half the prepared emulsion dressing
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05 / Prepare the carpaccio
Cut the tuna into very thin slices
Arrange on serving plates
Arrange the fennel salad on top of the tuna and garnish with the orange peel
Season with the remaining emulsion and chopped fennel
Wine pairing
The fennel and orange salad can be made a few hours in advance but seasoned just before serving.
The carpaccio should be sliced and dressed at the very last moment.
Pay attention to the cut of the fish: the pleasantness of the carpaccio also lies in the slice thickness that should be very thin.
If you are cutting the piece yourself, check that you do so when it is still cold, so it is more compact, and the slices do not fall apart.
When peeling the oranges to obtain the zest, check that you are not including the white part of the peel as it is very bitter.
As tuna carpaccio perishes easily, it is only suitable to be eaten immediately. Raw fish must be frozen or blast chilled before eating, this means it cannot be re-frozen.
The quality of the fish is crucial, so buy it from a trusted fishmonger!
You can replace tuna with other fish, like swordfish, sea bass, salmon…
To avoid the risk of food poisoning and infection, it is recommended that raw fish be eaten only if it has been frozen or previously blast chilled.
Ask the fishmonger if the fish you are buying is ready to eat raw.
If not, place it in the home freezer – marked with 3 or more stars – for at least 96 hours at -18°, if you have a blast chiller the time is 24 hours at -20°.
In Sicilian tradition, fennel is used as an aromatic herb; you can replace it with another one you prefer (basil, dill, chives…).
Ingredients for 4 people
500 g fresh tuna fillet
400 g of fennels
2 oranges
10 g caster sugar
80 g of pitted black olives
1 bunch of wild fennel
100 ml of extra virgin olive oil
Salt and pepper
Wine pairing
Pair tuna carpaccio with a fresh, medium-bodied white wine like Sicilian Chardonnay, Vermentino di Gallura or the bubbles of a Franciacorta Saten.
A fresh and floral rosé wine like Bardolino Chiaretto is also an excellent choice.
