Tuna carpaccio
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Serves:     people
Notes from Anna
  • If you can’t find taggiasca olives, kalamata olives are a good substitute.
  • Sophisticated looking, simple to make. Great food made easy!
  • This recipe is part of our Healthy Skin collection. Find out more at Eat your way to perfect skin.


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  1. Wrap the tuna in cling film and chill for 30 minutes. It will be easier to slice.
  2. Wash the dill and parsley and roughly chop. Zest and squeeze the lemon and lime. Rinse the capers in a sieve under running water.
  3. Blitz the dill, parsley, lemon and lime zest and juice and capers together in a blender. Add the olive oil and blitz again.
  4. Using a very sharp knife, slice the tuna as thinly as possible.
  5. To serve, arrange the tuna on a serving plate and drizzle with the sauce. Scatter the olives on top then sprinkle with a little salt and a generous grinding of black pepper.
  6. Cover the plate with cling film and chill for 15 minutes before serving.

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