Partially cooked tuna loin carpaccio

Partially cooked tuna loin carpaccio


- Tuna loin (600 g)

- Sesame oil (10 ml)

- Soy sauce (30 ml)

- Ginger (20 g)

- Black pepper (1 g)

- Bay leaf (1 leaf)

- Garlic (1 clove)

- Sunflower oil (15 ml)


Cut the tuna lengthwise and let it marinate with the rest of the ingredients.

Leave to marinate for 2 hours, remove from the marinade and dry with kitchen paper, coat with oil and use cling film to roll it up, immerse in boiling water for 20 seconds so that it takes shape and partially cooks, immerse in water and ice, let it rest, then remove from the cling film.

Method - Final Dish


- Partially cooked tuna

- Bacon (60 g)

- Basil leaves (2 twigs)

- Olive oil (60 ml)

- Maldon sea salt

Drizzle the plates with olive oil, cut the tuna loin and arrange on top, cut the bacon into cubes and strips, fry them in a pan with a little oil, leave to cook a little and then add to the tuna slices. Garnish with basil leaves and add Maldon salt