Tuna carpaccio with rocket and Parmesan

By Rick Stein
Tuna carpaccio with rocket and Parmesan
  • Rating:
  • Serves: 4
  • Prep Time: 10 minutes plus chilling
  • Effort: easy


  • 225 g piece of tuna, loin fillet
  • 4 tbsp extra-virgin olive oil
  • 15 g parmesan shavings
  • 50 g rocket
  • Maldon sea salt
  • coarsely ground black pepper


1. 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.

2. 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.

3. 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.

4. Scatter the Parmesan shavings over the tuna and pile the rocket leaves into the centre of each plate. Serve with a little fresh crusty bread.

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