Tuna carpaccio “la zingara”


  • Serves 4 people

  • 400 gm piece of sashimi-grade tuna loin
  • 1 Roma tomato, finely diced
  • ½ Lebanese cucumber, finely diced
  • 1 tbsp vegetable oil
  • 1 avocado, coarsely chopped
  • Juice of 1 lime
  • For brushing: olive oil
  • To serve: vincotto
  • 1 tsp finely grated bottarga, optional, to serve (see note)
  • To serve: sesame seeds and baby basil
  • Spice mix
  • 2 star anise
  • 1¼ tsp black peppercorns
  • 1 tsp cardamom pods
  • ½ tsp coriander seeds
  • ¼ tsp fennel seeds
  • Green chilli paste
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 cup (firmly packed) each baby spinach leaves and flat-leaf parsley
  • 50 ml lemon-infused olive oil
  • 2 long green chillies, seeds removed, finely chopped
  • 1 garlic clove, finely chopped
01   For spice mix, combine ingredients in a spice grinder or mortar and pestle and finely crush, then set aside.
02   For green chilli paste, dry-roast coriander seeds and cumin seeds until fragrant (30 seconds-1 minute), process with remaining ingredients in a food processor until smooth. Paste will keep refrigerated for 5 days in an airtight container.
03   Trim tuna to a 5cm square (reserve trimmings) and refrigerate until required. Finely dice trimmings and combine in a bowl with tomato and cucumber, add chilli paste to taste, season to taste, then refrigerate until required.
04   Roll tuna loin in spice mix, pressing to coat. Heat vegetable oil in a frying pan over high heat, then sear tuna (10-20 seconds each side). Remove from heat, cool, wrap tightly in plastic wrap and refrigerate until cold.
05   Meanwhile, process avocado and lime juice in a food processor until smooth, season to taste and refrigerate until required.
06   Divide avocado purée among plates. Thinly slice tuna, brush with olive oil, season to taste. Arrange tuna on avocado, overlapping slices slightly and placing a little tuna mixture between slices. Drizzle with vincotto to taste, scatter with bottarga, sesame seeds and basil and serve.
Note Bottarga is available from select delicatessens and fish mongers.

This recipe is from the December 2010 issue of Australian Gourmet Traveller.
View Full Site