Tuna Carpaccio, Champagne-pickled fruits

Luke Tipping

Luke Tipping

20th April 2012
Luke Tipping

Tuna Carpaccio, Champagne-pickled fruits

For the tunaSeason the tuna with sea salt and black pepper. Heat the heavy non-stick frying pan over...


  • 300g piece trimmed tuna fillet
  • Sea salt and black pepper
  • For the pickled fruits and garnish
  • 200ml water
  • 200ml champagne vinegar
  • 200g sugar
  • 4 strawberries
  • 1 ripe peach
  • 1 plum
  • 1 small courgette
  • A few small basil leaves
  • 4 tsp lemon oil
  • 1 crispy courgette flower


For the tuna
Season the tuna with sea salt and black pepper. Heat the heavy non-stick frying pan over a high heat and sear the tuna in olive oil. Do this quickly so that the tuna remains rare. Reserve the seared tuna in the fridge.
For the pickled fruits and garnish
Bring the water, champagne vinegar and sugar to boil. When the sugar dissolves, cool the mixture.
Cut the fruits and courgettes into wedges or appropriate shapes and place in the marinade with a few basil leaves for 2 hours. Then drain them well and dress with a little olive oil.

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