• 300g Tuna Steaks

  • 1 Potato

  • 3 Garlic Cloves

  • Parsley

  • 1 Tomato

  • Smoked Paprika

  • 1 Cup Fish Stock

  • 1 Tbsp Aioli


  • 1.

    Scoop out potato balls with a Perusian scooper and sauté in a medium sized pan with a splash of oil.

  • 2.

    Add the garlic and let them get a little colour.

  • 3.

    Mix in parsley, tomato and sweet paprika, then wet the mix with the fish stock and allow to cook until the potatoes are ready.

  • 4.

    Finish with the aioli and season.

  • 5.

    Roll the tuna steaks in cling wrap to form cylinders.

  • 6.

    Carefully slice the tuna into thin discs and place in one straight line on serving dish.

  • 7.

    Cover the tuna Carpaccio with the hot suquet.

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