Veggie carpaccio with tuna “icecream”

Today it is a warm day. These days I love to wake up very early, go for a morning walk when the air is still fresh and pass by the open-air market before going back home.

At the market, the vegetable & fruit stands always inspire me. I see and smell all those sun-ripened vegetables and I imagine fresh and colourful salads.

And this is how walking back home I pictured this dish: raw, crunchy vegetables with a touch of lime, black pepper and olive oil. And I will add some protein in the form of a cream done with tuna and fresh cheese. Very cold.

It has turned out to be a delicious dish, perfect for lunch, simple to prepare and to eat.

Per person:

1 small zucchini

1 tomato

juice of ½ lime

salt, black pepper

extra virgin olive oil

½ tin of tuna fish

1 tablespoon of cream cheese (low fat)

1 tablespoon of fresh cheese (0% fat quark)

1 tablespoon of capers


Prepare the tuna “ice-cream”. Put in a bowl the cream cheese, quark, finely chopped capers and tuna. Mix it and leave it in the freezer while preparing the carpaccio.

Wash the zucchini and cut it into thin slices with a mandolin, distribute them on the plate and dress with black pepper and lime juice.

Cut the tomato into thin slices and distribute them over the zucchini. Add salt to taste and a drizzle of olive oil.

Make a scoop of tuna cream and place it on the tomatoes. Sprinkle some fresh basil leaves and…

Ready to eat!


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