Festa Monini: colors, sounds and tastes of Umbria

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Tuna carpaccio with coconut milk

Medium
30 MIN

Ingredients

FOR 4 SERVINGS
Sliced tuna fillet
600 g
Canned coconut milk
25 cl
Onion
1
Garlic
2 cloves
Lemon Juice Lemoniny
2 (green lemons)
Extra Virgin olive oil
4 spoons
Red peppers
1/2
Salt
as needed
Pepper
as needed

Preparation

  1. Peel and wash the pepper, the onion and the garlic and chop everything finely.
  2. Arrange the slices of tuna in a bowl, drizzle with lemon juice emulsified with oil and cover with the chopped garlic, onion and pepper.
  3. Season with salt and pepper, cover with plastic wrap and let marinate for 2 hours in refrigerator, turning the slices after an hour.
  4. Remove the tuna from the refrigerator, drain the tuna slices and place them on a plate. Add coconut milk to the marinade and stir vigorously. Then cover the tuna slices again with the marinade and refrigerate for 15 minutes.
  5. When serving, distribute the tuna slices on chilled plates and spoon the sauce on to the marinated slices. Garnish with sprigs of coriander and serve cool.

A little extra

GranFruttato Monini is the ideal Extra Virgin olive oil to flavour this marinate.