Herb Encrusted Carpaccio of Tuna Recipe

Name: Herb Encrusted Carpaccio of Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons whole coriander seeds, smashed; ¼ cup fresh rosemary, finely chopped; ½ teaspoon salt; ½ teaspoon ground black pepper; 1 teaspoon dried oregano; 6 (8 ounce) tuna fillets; ½ cup gingerroot, peeled and finely sliced; 3 green chilies, seeded and finely sliced; 8 radishes, finely sliced; ½ cup coriander, leaves picked, stalks finely sliced; 5 tablespoons sesame oil; 3 tablespoons soy sauce, to taste; 2 limes, juice of

Servings: persons

2 tablespoons whole coriander seeds, smashed
¼ cup fresh rosemary, finely chopped
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried oregano
6 (8 ounce) tuna fillets
½ cup gingerroot, peeled and finely sliced
3 green chilies, seeded and finely sliced
8 radishes, finely sliced
½ cup coriander, leaves picked, stalks finely sliced
5 tablespoons sesame oil
3 tablespoons soy sauce, to taste
2 limes, juice of

1
Pound the coriander seeds in a pestle and mortar, then mix in the chopped rosemary, salt, pepper and oregano.
2
Sprinkle the mixture on a board or work surface.
3
Roll and press the tuna fillets over this, making sure the meat is completely covered with the coating.
4
In a very hot, ridged pan, sear off the meat for around 3-5 minutes until lite brown and ever so slightly crisp on all sides.
5
Remove fillets from the pan.
6
Allow them to rest for 5 minutes before slicing as thinly as possible.
7
lay the sliced tuna on a large plate.
8
Gather the ginger slices and slice finely across into little delicate matchsticks.
9
Scatter these over the tuna with the chilies, radishes and coriander.
10
Drizzle a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice over the fillets.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons whole coriander seeds, smashed, ¼ cup fresh rosemary, finely chopped, ½ teaspoon salt, ½ teaspoon ground black pepper, and more.

Yes, Herb Encrusted Carpaccio of Tuna falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb Encrusted Carpaccio of Tuna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions