Tuna carpaccio & pink peppercorns from Polpo: A Venetian Cookbook (of Sorts) (page 140) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dill for fennel fronds.

  • SheilaS on May 12, 2023

    The bright, zippy flavors of the dressing make this simple dish absolutely delicious. Very pretty, too!

  • L.Nightshade on March 04, 2017

    Easy as can be for a stunner of a dish. The tuna goes into the freezer for 30 minutes to facilitate thin slicing. Meanwhile, the dressing is put together: olive oil, lime juice, lime zest, diced red chile, thinly sliced garlic, a touch of sugar (erythritol here), chopped fennel fronds, flaky salt, and black pepper. My only deviation from the recipe was to add a few paper-thin slices of Buddha’s hand. All the ingredients are shaken up in a “jam jar.” Once the thin slices are plated, they’re topped with pink peppercorns, a few fennel fronds, and the dressing. Absolutely delicious, and definitely dinner-party worthy. I can’t wait to make it again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.