Tuna Carpaccio.

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In a hot non stick pan place the oiled and lightly seasoned saku block searing it for approx 10 seconds on each side. Set aside for 5 minutes and slice as thinly as possible.Place slices of tuna on a platter. In a separate bowl add capers, capsicum, olive oil, lemon juice with zest and mix.Dress the slices of tuna with the mix followed by herbs and rocket.


  • Ingredients
  • Tuna Loin ‘Saku Block’
    Thinly Sliced
  • 4 Tbls Baby Capers
  • 100g Roast Capsicum Cut Into Cubes
  • 1 Lemon Zested & Juiced
  • 100ml Lemon Olive Oil
  • 1 Bunch Chives Roughly Chopped
  • 1 Bunch Basil Torn
  • 100g Wild Rocket

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