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Little Tunny Carpaccio

Little Tunny Carpaccio with Fennel & Orange

An elegant, refreshing starter. Silky thin slices of Little Tunny carpaccio meet the crispness of shaved fennel and the sweet-tart burst of orange, dressed simply with olive oil and toasted pine nuts.

  • 00 HR 45 MINS
  • Easy
  • 350 calories
  • Fish:
  • 400 g little tunny, very fresh, trimmed
  • Citrus & Vegetables:
  • 1 medium fennel bulb, shaved very thin
  • 2 oranges, segmented
  • Zest of 1 lemon
  • 1–2 tbsp fresh lemon juice
  • Garnish & Seasoning:
  • 2 tbsp pine nuts, lightly toasted
  • 3–4 tbsp extra-virgin olive oil
  • Sea salt
  • Fennel fronds (optional, for garnish) and finely chopped chives
  • Nutrition Facts (per serving)
  • Calories: ≈ 80-350 kcal
  • Protein: ≈ 25-30g
  • Fat: ≈ 18-25g
  • Carbohydrates: ≈ 8-12g
  • Fibre: ≈ 3-5g
  • Omega-3: ≈ 0.3-0.7g

Method

step 01

Prepare the fish:

  1. Slice the little tunny into thick slices.
  2. Lay the fish on cling film in a circular pattern and cover with cling film.
  3. Pound the fish gently using a meat mallet.
  4. Remove the first layer of cling film and place the carpaccio on the plate.

step 02

Prepare the fennel:

  1. Trim the fennel bulb and remove any tough outer layers.
  2. Using a mandoline (ideal) or a sharp knife, shave it into very thin slices and reserve in ice water for a few minutes or until curled up and firm.
  3. Place the shaved fennel in a bowl and toss with a squeeze of lemon juice, a pinch of salt, and a drizzle of olive oil.

step 03

Prepare the citrus: 

  1. Cut the top and bottom off each orange.
  2. Slice off the peel following the curve of the fruit.
  3. Cut out clean orange segments between the membranes.
  4. Reserve a little orange juice for dressing (optional).

step 04

Assemble the carpaccio:

  1. Drizzle the tuna carpaccio with extra-virgin olive oil.
  2. Sprinkle lightly with sea salt.
  3. Add a small handful of shaved fennel on top of the tuna.
  4. Scatter orange segments around the plate.
  5. Add toasted pine nuts.

step 05

Finish with:

  • Lemon zest 
  • A touch more olive oil
  • A few fennel fronds (optional) and chives 

Learn how to cook this sustainable fish recipe with care and simplicity.

View Cooking Video

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