Back to Recipe Menu

Carpaccio of tuna with tomato & anchovy salad

Method

  • Combine the mayonnaise, sour cream, a squeeze of lime juice, anchovies and chives with a little warm water to reach sauce consistency.
  • In another bowl, toss the onion, cucumber, tomatoes, olives and parsley with a little oil.
  • To serve, arrange the sliced tuna in a circle on individual plates and sprinkle with a little lime juice. Then mound the salad in the centre and flick the mayonnaise over the top.

Ingredients

  • 2 heaped tbsp low-fat mayonnaise
  • 1 tbsp low-fat sour cream
  • 2 limes
  • 2-3 anchovies, chopped
  • 1 tbsp chopped fresh chives
  • 2-3 tbsp warm water
  • ¼ red onion, very finely sliced
  • ½ continental (telegraph) cucumber, halved & finely sliced
  • 1 punnet cherry tomatoes, cut into 4
  • 6 pitted black olives, sliced
  • 2 tbsp Italian (flat leaf) parsley leaves
  • olive oil spray
  • freshly ground pepper
  • 200-300 gm piece of tuna, cleaned of all blood lines & finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm