Ginger-flavoured carpaccio with vegetables

Time: 30 min

Difficulty:

Ingredients for four people

  • 2 cans of Rio Mare Taglio Carpaccio Tuna Fillets
  • 1 leek
  • 2 young zucchini
  • 2 medium carrots
  • a handful of fine green beans
  • 1 clove of garlic
  • 10 g of fresh ginger
  • 40g of extra virgin olive oil
  • salt 

Preparation

1. Peel the carrots, wash the vegetables well and eliminate the inedible parts. Cut the leek, carrots and zucchini into julienne strips and then cut the green beans in half lengthwise.

2. Brown the clove of garlic in a non-stick pan with the oil and add the vegetables. Sautè over a high flame and turn frequently until the vegetables are tender and succulent. 

3. Season the vegetables with salt and flavour with the peeled, grated ginger. Mix and remove from the flame.

4. Drain the tuna, separate the tuna slices delicately and arrange on a dish with the vegetables.

For added flavour:

Garnish the dish with fresh, chopped coriander.

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