Tuna Carpaccio with Peas and Avocado
This tuna carpaccio with peas and avocado is one of those recipes that looks beautiful on the plate but is incredibly easy to make. The combination of tender tuna, creamy avocado, and sweet peas creates a delicious mix of textures and flavors.
Fresh herbs are key to this recipe, especially the mint and baby watercress. The mint adds a fresh, aromatic touch, while the watercress brings a subtle peppery flavor that pairs beautifully with the tuna and avocado.
A drizzle of good extra virgin olive oil and a squeeze of fresh lemon are all you need to bring everything together.
Light, fresh, and full of flavor, this is the perfect recipe for a quick lunch, a simple dinner, or an elegant starter when you want something special without spending much time in the kitchen.
Serve with a glass of chilled Cava. Its freshness and gentle bubbles pair beautifully with the delicate tuna, creamy avocado, and fresh herbs.
Easy, fresh, and delicious, with simple ingredients and plenty of flavor.
View Recipe:
Tuna Carpaccio with Peas and Avocado
Course: Dinner, LunchCuisine: MediterraneanDifficulty: Easy4
servings15
minutes30
minutes450
kcalTuna carpaccio with peas and avocado, a super easy and delicious recipe that combines fresh textures and flavors in a light, flavorful dish.
Ingredients
1 large piece of frozen tuna
1 cup peas
1 avocado
½ small onion
A handful of baby watercress
Fresh mint leaves
1 lemon
Extra virgin olive oil
Salt
Black pepper
Your favorite spices
Directions
- Bring a pot of salted water to a boil. Add the peas and finely chopped onion and cook for about 15 minutes.
- Meanwhile, slice the frozen tuna very thinly, like carpaccio. Arrange the slices on a plate and season with salt and pepper. Drizzle with lemon juice and olive oil, then place in the refrigerator for about 15 minutes.
- Drain the peas and onion very well. Season with fresh mint, lemon juice, your favorite spices, and a drizzle of olive oil.
- Slice the avocado and arrange it on a plate with the peas, onion, and baby watercress.
- Add the tuna carpaccio and finish with fresh mint, a little more lemon juice, and olive oil. Serve immediately.
