Figs and tuna carpaccio with citrus dressing, crispy crumbs, nuts and capers

Serves 4 Starters and mains

Ang 4974



  • 1 clove garlic, crushed with some salt to a smooth paste
  • finely grated zest and juice of 1 lemon
  • finely grated zest and juice of 1 small orange
  • 6tbsp extra virgin olive oil
  • 3 slices of ciabatta, made into rough crumbs
  • about 350g fresh tuna steak, sliced just less than 1cm thick 6 or 7 small fresh figs
  • 4tsp small capers, drained

To serve

  • young salad leaves: buckleaf sorrel, chard, rocket or spinach


Put the garlic, lemon and orange zest and juice along with 4tbsp of the oil in a small pan. Whisk while the mixture warms up so it combines easily. Put to one side. Heat a frying pan and add the rest of the oil. Fry the breadcrumbs until golden and crisp. Put the slices of tuna, one at a time, between two sheets of cling film. Use a rolling pin to bash out to a thin shape about the size of your plates.

Arrange on serving plates. Slice the figs into quarters and add to the tuna. Scatter over the crispy breadcrumbs, nuts and capers and spoon over the dressing. Add a few salad leaves and serve straight away.

Ang 4974


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