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Tuna Carpaccio

  • 300gr fresh tuna first
  • 2 tablespoons vinegar of Modena, Moll de Pomerí 
  • 7 tablespoons oil
  • 1 clove garlic
  • 2 tablespoons chopped parsley
  • salt and freshly ground pepper
  • A handful of ruca
  • 2 tablespoons Parmesan shavings.


  1. Put the tuna in the freezer for an hour so it is firm but not hard.

  2. Prepare a dressing by whisking the vinegar modena, olive oil, garlic, parsley

  3. Remove the tuna from the freezer and cut into very thin slices. Spread over 4 four plates and sprinkle the fish with a spoonful of dressing on each plate.

  4. Pour the remainder of the dressing in a bowl with the backwards, mix and place a portion on each plate of tuna. Sprinkle over the Parmesan shavings and serve.
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