Smoked Tuna Carpaccio

5 steps

Updated at: Tue, 18 Aug 2026 18:38:55 GMT

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Ingredients

2 servings

150gSmoked tuna

thinly sliced

0.5 bulbFennel bulb

washed and trimmed

1orange

large, or 2 mandarins, for segments

crusty bread

for serving

The Dressing & Garnish

2 Tbspolive oil

1 tablespoonLemon juice

freshly squeezed

½ teaspoonCoriander seeds

toasted and roughly crushed

Instructions

Step 1

Crisp the FennelShave the fennel bulb paper-thin using a mandoline or a very sharp knife. Drop the slices into a bowl of ice water for 5 minutes to make them extra crunchy. Drain and pat completely dry.

Step 2

Cut the top and bottom off your orange. Slice away the skin and white pith. Cut between the membranes to release clean fruit segments.

Step 3

Arrange the PlateLay the smoked tuna slices flat across a large, chilled serving platter, overlapping them slightly. Scatter the crisp fennel and citrus segments evenly over the top.

Step 4

Dress and SeasonWhisk the olive oil and lemon juice together, then drizzle it over the entire plate. Sprinkle with the crushed coriander seeds, sea salt, and freshly cracked black pepper.

Step 5

Garnish and ServeTop with fresh coriander leaves (and a few green fennel fronds if you saved them). Serve immediately while cool.