Scopri

Tuna carpaccio with a fennel, orange, and olive salad

Chef Danilo Angè

Difficulty: easy

Method: 30

Difficulty: easy

Method: 30

Chef Danilo Angè

Difficulty: easy

Method: 30

Difficulty: easy

Method: 30

Method

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

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.

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.

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