Seared Tuna Carpaccio- Salsa Verde, Picada and Brioche


For the Tuna

200g Yellow fin Tuna fillet, (roundest piece possible)

2tbsp Dijon mustard

50ml Soy Sauce

10g Parsley, finely chopped.


For the Salsa Verde

1 tbsp capers

5 anchovy fillets

Small handful Mint

Small handful Parsley

30ml Olive Oil



2-3 garlic cloves

70ml sunflower oil

Pinch salt and pepper

25g Almonds or pine nuts, toasted.


1 slice of brioche from any good bakery or supermarket.



Preparation Method

In a bowl mix the Dijon mustard with the soy sauce – it will turn a light brown colour and with a sharp taste.  Heat a frying pan until it starts to smoke then sear the tuna for 15 seconds on each side; immediately after rub in the soy sauce and mustard marinade, and then roll in the chopped parsley. Using cling film roll into a tight sausage shape, so that when you slice it later it will cut into rounds. Put in fridge to chill.


Whilst the tuna is chilling in the fridge, make the Salsa Verde by chopped everything very finely and mixing in a bowl; use the oil to loosen the mixture to a salsa consistency.


Make the picada by putting all the ingredients into a blender and blending to a liquid with small pieces of parsley in it. Toast the brioche then cut into 3 – 5 rings using a 1 ½” width ring.


Finely slice the tuna and allow approximately 5 slices per person. Arrange in the middle of a plate overlapping each other in a circle. Place the brioche neatly around the plate. With a teaspoon put small blobs of salsa around the plate, then drizzle with picada.


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