New| Tuna and Scallop Carpaccio | |||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||
| Preparation Method | |||||||||||||||||||||||||||||||
Slice the tuna very thinly, place it between 2 pieces of plastic wrap and flatten it with a meat pounder to a uniform thickness. Marinate the tuna and scallop in lemon juice for about 2 hours. Remove the fish and the mollusks from the marinade, dry them well, then place the tuna slices on plastic wrap, dress with salt and lemon, place the scallops (white parts) in the centre and form it into a roll with a diameter of about 3 cm. Close the ends up tightly and chill it in the freezer for about 30 minutes. Meanwhile, blanch and peel the tomatoes, remove the seeds, salt the insides and dry them out with paper towels. Fill the tomatoes with the scallop coral and place them on the plates. Slice the tuna roll and distribute the slices among the plates. Garnish with the salad greens and chopped pistachios and finish with oil. |
|||||||||||||||||||||||||||||||
 FEATURES & ARTICLESVISIT OTHER EMIRATESInteresting Links ONLY webinars 4.0 Revolution International Humanitarian City Dubai Restaurants Guide Corporate Gifts Middle East News |
