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Tuna carpaccio with kimchi and lime

Fresh tuna carpaccio with spicy kimchi and a hint of lime. A perfect balance between umami, sour, and spicy flavors.With this range of various fish carpaccios, creativity in the kitchen is within reach. Our chefs got to work with it!

Ingredients

Pan sucre lettuce
Katsuobushi flakes
Chives
280gJapanese mayonnaise
Fresh lime
Tuna carpaccio
Wasabi furikake
50gKimchi base sauce

Preparation

  1. Defrost the carpaccio.
  2. Mix the Japanese mayonnaise with the kimchi base sauce.
  3. Add some furikake to taste.
  4. Cut the pan sucre into fine wedges.
  5. Roll a slice of tuna around a wedge of lettuce and place it on a plate.
  6. Squeeze some lime juice over it.
  7. Cut the lime into wedges and press them into the furikake.
  8. Place the lime wedges between the tuna rolls.
  9. Spoon the kimchi mayonnaise on top.
  10. Garnish with katsobushi (tuna flakes) and finely chopped chives.