The Village Press Olive Oil

Tuna Carpaccio with a Thai Lime Drizzle

Ingredients:

  • Approx 200grms Fresh Tuna or Kingfish
  • 1 Tbspn Village Press olive oil
  • ¼ cup Red Onion
  • 3 Cherry Tomatoes
  • 1 Mandarin or small Orange
  • Fresh Coriander
  • 1 Tbspn Jonathan's Spices Thai Lime Chilli Sauce
 
Method:
Finely slice (sashimi) the Tuna or Kingfish. Lay out on plate (or individual plates). Finely chop all other ingredients (rip the coriander leaves, do not chop). Garnish the fish with the chopped ingredients. Drizzle Village Press olive oil over the fish followed by the Thai Lime Chilli Sauce. Serve straight away as a platter to share or as an individual starter.
 
-  Recipe provided by Jonathan's Spices, for further information visit www.jonathansspices.co.nz.
 
Tuna Carpaccio with Thai Lime Drizzle

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