Tuna Carpaccio with UMAMI TOPPING
Ingredients (2 servings)
| Tuna (sashimi grade) |
100 g |
| Zucchini |
50 g |
| Boiled beets |
50 g |
| [A] |
|
|
Wine vinegar |
50 ml |
|
Salt |
pinch |
|
Sugar |
2 tsp |
|
Bay leaf |
1 small leaf |
| Lemon (thinly sliced) |
As needed |
| Broccoli sprouts |
As needed |
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil |
As needed |
Directions
- Thinly slice the beets, marinate them in the [A] ingredients for about 30 minutes, then drain the liquid.
- Thinly slice the tuna and cut the zucchini into thin rings.
- Arrange [1], [2], the lemon, and the broccoli sprouts on a plate and sprinkle with UMAMI TOPPING.
