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Red tuna carpaccio with Floc-de-Gascogne

Ingredients for 4 persons :

  • 600 g of extra fresh bluefin tuna
  • 6 to 8 cl of Floc de Gascogne AOP (white or red at your convenience)
  • 4 tablespoons of olive oil
  • the juice of a lime
  • 1 tablespoon soy (optional)
  • salt and pepper

Preparation of the recipe:

Step #1:

In a bowl type container, emulsify the olive oil, Floc de Gascogne, lime juice and soy sauce then set aside.

Step #2:

Cut the tuna into thin strips and place in a deep plate.

Step #3:

Sprinkle everything with the prepared sauce and leave to marinate for 15 minutes in the refrigerator.

We advise you to serve the carpaccio with a few rocket leaves, pieces of pink grapefruit and a few roasted sesame seeds.


You can also use bonito.

Ask your fishmonger to remove the skin and bones.