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Tuna carpaccio with anchovies cream and mint basil pesto

Tuna carpaccio with anchovies cream and mint basil pesto

Main ingredients:

  • sashimi tuna

  • parmesan

Anchovy cream:

  • 2-3 cloves garlic

  • 1 small glass of anchovies

  • 1/2 small glass of capers

  • juice of 1 lime

  • sunflower oil

  • pepper

Blend everything and adjusts to a creamy texture with sunflower oil.

 

Mint / basil pesto:

  • 1 handful fresh mint

  • 1 handful fresh basil

  • 1 cup olive oil

  • 25 g of pine nuts

  • 50 g parmesan

  • salt and pepper

Blend everything and season with salt and pepper.

Serve thin slices of fresh tuna on the plate. Butter with anchovy cream on top of tuna in a very thin layer. Drizzle with mint / basil pesto and grated parmesan cheese. Serve.

 

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