Appetizer
Carpaccio of Melon marinated in Zucchi Grapeseed Oil with Smoked Tuna
4
people
–
(cooking time)
15′
(total time)
Difficulty
Easy
Ingredients
Melon | |
Smoked Tuna | 150 g |
APPLE CIDER VINEGAR | 2 spoonfuls |
Wasabi | 1 teaspoon |
GRAPESEED OIL | |
Pink Pepper | to taste |
Fresh Corlander | to taste |
Salt | to taste |
Instructions
Cut the melon in half, spoon out the seeds then peel it. Cut the melon into thin slices, preferably using an electric meat slicer.
Pour 4 spoonfuls of grapeseed oil, half a teaspoon of wasabi, the vinegar and a pinch of salt into a small jar. Put the lid on the jar and shake vigorously to create a smooth emulsion.
Arrange the melon slices on the individual plates. Dress with the emulsion and complete with a pinch of pink pepper and a few coriander leaves. Leave to stand in the refrigerator for about ten minutes. Then arrange the smoked tuna slices on top of the melon and serve the carpaccio at once.
Pour 4 spoonfuls of grapeseed oil, half a teaspoon of wasabi, the vinegar and a pinch of salt into a small jar. Put the lid on the jar and shake vigorously to create a smooth emulsion.
Arrange the melon slices on the individual plates. Dress with the emulsion and complete with a pinch of pink pepper and a few coriander leaves. Leave to stand in the refrigerator for about ten minutes. Then arrange the smoked tuna slices on top of the melon and serve the carpaccio at once.
