Tuna carpaccio with miso vegetables

Nutrition Facts

Amount Per Serving

Calories 283 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 4g

Monounsaturated Fat 4g

Cholesterol 38mg13%

Sodium 435mg19%

Potassium 566mg16%

Carbohydrates 17g6%

Fiber 4g17%

Sugar 4g4%

Protein 29g58%

Vitamin A 2964IU59%

Vitamin C 73mg88%

Calcium 76mg8%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

A beautiful looking and tasty dish

Prep Time20

Cook Time10

Marinate12

Total Time12 30

Course: Main Course

Cuisine: British

Servings:

Calories: 283kcal

Author: Jamie Oliver

Cook the quinoa in plenty of water according to the packet instructions, adding the edamame for the last 2 minutes, then drain and cool.
Take a little time to prep your crunchy veg – it’s nice to have a mixture, so use up any veg from the fridge – and finely slice everything as delicately as you can – a speed-peeler can be helpful here.
Muddle the miso into the rice vinegar, then scrunch with the prepped veg, quinoa and edamame – the flavours will develop and deepen overnight.
To make a dressing, deseed and finely chop the chilli and place in a clean jam jar. Peel and finely grate in the ginger, squeeze in the lime juice, then add the sesame oil and soy and pop the lid on. Toast the sesame seeds in a non-stick frying pan on a high heat until lightly golden, tossing regularly, then remove. Now, sear the tuna for just 20 seconds on each side and edge, turning with tongs, then leave to cool. Cover and refrigerate the veg and tuna overnight.
Get everything out of the fridge 15 minutes before serving. Slice the tuna as finely as you can and arrange around a sharing platter. Pile the dressed veg in the centre, shake up the dressing and spoon over the tuna, then finish with the herb leaves (if using), and toasted sesame seeds.