Fresh lightness with an Asian twist: this carpaccio will delight you
Tenderly sliced tuna marinated with fresh lime, roasted sesame seeds and finely chopped spring onions: this recipe combines fine raw vegetables with a variety of Asian flavors. Ideal as a sophisticated starter on warm days or as an elegant starter for a fine fish menu. The perfect wine accompaniment? A fresh, mineral Chenin Blanc from Anjou.
Ideal wine pairing: Chenin Blanc (Anjou AOC)
The Chenin Blanc from the Anjou AOC in the Loire region presents itself with vibrant freshness, subtle residual sweetness and mineral depth. Its fine citrus note, paired with hints of green apple and pear, supports the lime marinade and highlights the delicate texture of the tuna. The lively acidity balances the oily structure of the fish and skillfully refreshes the sesame flavour without pushing itself to the fore. The perfect partner for raw fish dishes with an Asian influence.
Further wine recommendations
1st Verdejo (Rueda DO, Spain) This Spanish white wine impresses with its aromatic freshness, notes of citrus, fennel and fresh herbs. Its cooling minerality and balanced acidity are an ideal match for the lime and sesame flavors. Verdejo also supports the umami components of the raw tuna.
2nd Pinot Blanc (Alsace AOC, France) A Pinot Blanc from Alsace has fine floral aromas, white fruit and an elegant but subtle acidity structure. These characteristics harmonize perfectly with the delicacy of the carpaccio without masking the citrus notes.
3. godello (Valdeorras DO, Spain) Godello impresses with ripe fruit, floral notes and a certain creaminess. The minerality and structure provide an exciting contrast to the lightness of the tuna. An excellent partner for complex, raw fish dishes.
4th Sauvignon Blanc (Elgin WO, South Africa) A Sauvignon Blanc from a cool location in Elgin often shows nuances of gooseberry, lime and passion fruit. The precise acid structure and exotic aromas emphasize the Asian elements of the dish particularly well.
5th Assyrtiko (Santorini PDO, Greece) Assyrtiko brings maritime freshness, salty minerality and a powerful structure. Its citrusy aromas and depth make it the ideal accompaniment to raw fish with lime and sesame. Mediterranean meets Asian in perfect harmony.
The recipe:
Thunfisch-Carpaccio mit Limette, Sesam & Frühlingszwiebeln
Cooking utensils
- 1 Scharfes Messer
- 1 Schneidebrett
- 1 Zitruspresse
- 1 Servierteller
- 1 Kleine Schüssel
Ingredients
Fisch & Marinade
- 200 g Thunfischfilet Sushi-Qualität
- 1 Bio-Limette Saft und etwas Abrieb
- 1 TL Sojasauce
- 1 TL Sesamöl
Toppings & Garnitur
- 1 EL weißer Sesam geröstet
- 2 Frühlingszwiebeln in feine Ringe geschnitten
- 1 TL schwarzer Sesam optional
- Fleur de Sel
Preparation
Thunfisch vorbereiten
- Thunfisch mit einem sehr scharfen Messer in dünne Scheiben schneiden.
- Auf einem Teller oder Tablett nebeneinander anrichten.
Marinade zubereiten
- Limettensaft, Limettenabrieb, Sojasauce und Sesamöl verrühren.
- Gleichmäßig über den Thunfisch träufeln.
Garnitur und Anrichten
- Gerösteten Sesam, Frühlingszwiebeln und ggf. schwarzen Sesam darüberstreuen.
- Mit etwas Fleur de Sel abschmecken.
Empfohlene Beilagen
- Wakame-Salat
- Edamame mit Meersalz
- Reispapier-Cracker
