Tuna Carpaccio
A light and flavorful dish with thinly sliced tuna, topped with a zesty mango-herb salsa and a hint of CÓCOES Aminos, making it a perfect blend of fresh and savory! Ideal as a healthy appetizer or a refreshing main course.
- 350g fresh tuna, sliced thinly
- 3 tablespoons extra virgin olive oil
- 1 tablespoon bell pepper, finely chopped
- 1 tablespoon red onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon cucumber, diced
- 1 tablespoon fresh mint, chopped
- 1 tablespoon mango, diced
- 1 tablespoon chili powder
- 1 tablespoon CÓCOES Organic Coconut Flower Aminos
- 1 tablespoon lemon zest
- 1 ablespoon lemon juice
- Thinly slice the tuna using a sharp knife
- Drizzle extra virgin olive oil onto a sheet of cling wrap.
- Place slices of tuna between two sheets of plastic wrap.
- Gently pound the tuna with a meat mallet or flat surface until thin.
- Set the tuna slices aside.
- In a bowl, combine bell pepper, red onion, parsley, cucumber, mint, and mango. Mix well.
- Add chili powder, 1 tablespoon COCOES Aminos, and a drizzle of extra virgin olive oil. Stir to combine.
- Arrange the tuna slices onto a plate.
- Drizzle extra virgin olive oil over the tuna and zest fresh lemon on top.
- Spoon the mango-herb salsa onto the tuna.
- Finish by adding a squeeze of lemon juice for that fresh kick.
