Tuna Carpaccio with Pistachio and Olive Crumble

Goodman Fielder Food Service
Tuna Carpaccio with Pistachio and Olive Crumble

Tuna Carpaccio with Pistachio and Olive Crumble

Posted on 29th March 2016
Silken tuna is highlighted with an earthy pistachio crumble to make this dish the perfect start to any meal.
Makes 10, scale as needed.


1 each QBA Rustic Baguette Olive
1 kg Tuna Fillet
100 g Baby Capers
250 g Pistachio Nuts
200 g Butter
10 g Garlic
2 g Sea Salt
150 g Salsa Verde
5 each Limes
300 g Baby Rocket
30 g Chervil
10 g Olive Oil



Step 1

Break the baguette into pieces before blending into a fine crumb texture.

Tuna Carpaccio


Step 2

Add your pistachio nuts and blend them into a similar texture.



Step 3

Put the crumb mix into a tray with finely sliced garlic, salt and butter which you have cooked together on the stove. Mix through the tray before adding to the oven to slow cook on gas mark 3, before reducing to gas mark 1 for an hour and a half until dried out.

Tuna Carpaccio


Step 4

While the baguette crumbs are cooking, take your tuna and cut into thin slices. Place between two pieces of baking paper and lightly flatten using a mallet.

Tuna Carpaccio Tuna Carpaccio


Step 5

Place the thin slices on a plate and garnish with three teaspoons of Salsa Verde, baby capers, baby rocket, lime cheek and a drizzle of olive oil.

Tuna Carpaccio Tuna Carpaccio Tuna Carpaccio


Step 6

Place three heaps of the baguette pistachio crumble around the plate and scatter with chervil

Tuna Carpaccio

Tuna Carpaccio

Tuna Carpaccio


Message from chef Ben Varela

Ben Varela

The freshness of the tuna is a perfect match for a beachy summer menu. Combined with the texture and crunch of the crumble with the hit of salsa verde, you have a quick, easy and fresh menu offering.

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