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Tuna Carpaccio with Rocket and Parmesan Cheese

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


225 g (8oz) piece of tuna loin
4 tablespoons extra virgin olive oil
15 g (1/2 oz) Parmesan shavings
50 g (2 oz) rocket
Maldon sea salt flakes
Coarsely ground black pepper


  • Wrap the piece of tuna tightly in some cling-film so that it takes on a nice cylindrical shape. Place it in the freezer for about 3 hours until it is firm but not completely frozen.
  • Remove the tuna from the freezer, unwrap and place on a chopping board. Cut across into very thin slices using a very sharp, long-bladed knife. They should be as thin as, if not thinner than, smoked salmon.
  • Arrange about 4 slices of tuna over the base of 4 cold plates in a single layer, pressing them out slightly so that they butt up together. Drizzle over the oil and then sprinkle with a little black pepper and a few sea salt flakes.
  • Scatter the Parmesan shavings over the tuna and pile the rocket leaves in the centre of each plate. Serve with a little crusty fresh bread.

Serves 4

To visit Rick Stein's website which features regular new recipes - click here