Fresh tuna carpaccio with figues and lemongrass

For four people:

  • 500 g of fresh tuna fish
  • 8 ripe figues
  • 50 g of pine nuts
  • 1 small bunch of mint
  • 1 orange
  • fresh juice of 1 orange
  • fresh juice of 1 lemon
  • extra-virgin olive oil
  • lemongrass


Cut the tuna fish into thin slices and put them in a deep dish with the citrus juices, two spoons of oil and some washed mint leaves.

Toast the pine nuts in a small pan.

Peel the orange and cut it into regular slices which will be used to garnish the dish. Peel the figues.

Put two sliced figues in each plate and lay the tuna slices, sprinkle with the minced mint and finally garnish with the lemongrass, an asian kitchen popular aromatic plant.