Irish Albacore Tuna Carpaccio with Fennel Oil

  • Serves: 2


50g French beans, topped and tailed
1/2 red onion, finely sliced
150g fresh Irish Albacore Tuna
Sea salt and freshly ground black pepper
1 tbsp lemon juice
6 tbsp of Donegal Rapeseed Oil Gold Range with Fennel
Parmesan shavings to serve


  • Wrap the tuna in clingfilm and place in the freezer for 30 minutes to firm up the fish.
  • Blanch the green beans in boiling salted water for 2 minutes then refresh in ice cold water until cold. Drain and set aside.
  • Mix together the green beans and sliced red onion.
  • In a bowl, mix together the lemon juice and fennel oil. Season with salt and pepper.
  • Thinly slice the tuna and place on serving plates.
  • Drizzle a little of the lemon juice and oil mix and season with sea salt and pepper.
  • Top with the green beans and red onion. Finish with a few parmesan shavings and serve.

Top Tip

Try using beef fillet for the carpaccio and replace the fennel oil with Donegal Rapeseed Oil Gold Selection infused with White Truffle.

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