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Tuna Carpaccio, Chayote Chips and Horseradish Dressing https://www.metro.ca/userfiles/image/recipes/carpaccio-thon-chayotes-vinaigrette-raifort-4871.jpg PT15M PT10M PT25M
Chayote chips Preheat the oven to 350°F (175°C). Cut the chayote into thin slices in the direction of the pit. Place the slices in a dripping pan. Drizzle over olive oil and season to taste. Cook in the oven until the edges of the slices are golden. Remove from the oven and set aside. Horseradish dressing Mix the horseradish with the sour cream. Set aside. Tuna Lay the tuna slices flat on 4 plates. Sprinkle with the shallots. Drizzle over the oil, lime and lemon juices. Season with salt and freshly ground pepper. Put 1 Tbsp. (15 mL) of the horseradish dressing and some chayote chips on each plate. Serve right away.
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1 chayote, peeled 2 tsp. (10 mL) extra virgin olive oil herbes de Provence blend to taste sea salt to taste freshly ground pepper to taste 1/2 horseradish root, peeled and grated 1/2 cup (125 mL) sour cream 1 lb (454 g) yellow fine tuna, thinly sliced 2 dry shallots, chopped 1/4 cup (60 mL) extra virgin olive oil 1/2 lime, juiced 1/2 lemon, juiced
Tuna Carpaccio, Chayote Chips and Horseradish Dressing

Tuna Carpaccio, Chayote Chips and Horseradish Dressing

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  • Gluten-free
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    chayote, peeled
  • 2 tsp.
    (10 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES



  • herbes de Provence blend to taste

  • sea salt to taste

  • freshly ground pepper to taste
  • 1/2
    horseradish root, peeled and grated
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES HORSERADISH

    IRRESISTIBLES HORSERADISH

    $1.49 ea.

    250 ml SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    sour cream
  • 1 lb
    (454 g)
    yellow fine tuna, thinly sliced
    You might like:

    Flyer Deal  (1)
    WILD CAUGHT TUNA OR SWORDFISH STEAKS

    WILD CAUGHT TUNA OR SWORDFISH STEAKS

    $11.99 /lb

    FROZEN OR PREVIOUSLY FROZEN 2.65/100 g


  • 2
    dry shallots, chopped
  • 1/4 cup
    (60 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 1/2
    lime, juiced
  • 1/2
    lemon, juiced
    You might like:

    Flyer Deal  (1)
    LEMONS

    LEMONS

    $3.99 ea.

    3 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


Imprimer ma sélection

Preparation

Chayote chips

Preheat the oven to 350°F (175°C).

Cut the chayote into thin slices in the direction of the pit. Place the slices in a dripping pan. Drizzle over olive oil and season to taste.

Cook in the oven until the edges of the slices are golden. Remove from the oven and set aside.

Horseradish dressing

Mix the horseradish with the sour cream. Set aside.

Tuna

Lay the tuna slices flat on 4 plates. Sprinkle with the shallots. Drizzle over the oil, lime and lemon juices. Season with salt and freshly ground pepper.

Put 1 Tbsp. (15 mL) of the horseradish dressing and some chayote chips on each plate. Serve right away.

Source : Metro

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Gluten-free recipes

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