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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.
4
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

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
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

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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