Ingredients

Asian:

• 200 g fresh tuna
• marinated ginger
• wasabi horseradish
• sprouts
• bamboo shoots (or fresh green cucumbers)
• soy sauce
• sesame oil
• caviar (preferably green - wasabi, or alternatively orange)

European:

• 200 g fresh tuna
• arugula
• dried tomatoes in oil
• capers
• lemon quarters
• extra virgin olive oil

Preparation

1. Slice the tuna fillets into thin slices. To make slicing easier, you can put the tuna in the freezer for 1 - 2 hours. If the meat has an uneven shape, you can also wrap it tightly in clear food wrap beforehand, shaping it into a roll.
2. Arrange the tuna slices on a board and stretch them with a knife into even thinner slices. Transfer to plates and shape them nicely if needed.
3. For European carpaccio, we add arugula, chopped dried tomatoes, capers, sprinkle with freshly ground pepper and salt. We drizzle with extra virgin olive oil and serve with a piece of lemon and bread.
4. For Asian carpaccio: next to the tuna we place marinated ginger and wasabi horseradish, decorate with a salad of sprouts and bamboo shoots (or fresh green cucumbers). Drizzle the salad with soy sauce and sesame oil. We place caviar on the tuna. Serve with additional soy sauce and rice (optional).