Quick & Easy

Tuna, kingfish and salmon carpaccio

Three of the finest fish on the market served up as carpaccio, tuna, kingfish and salmon each come with their own dressing to maximise the taste sensations of this dish.
Tuna, kingfish and salmon carpaccio
2H 30M



1.Tightly wrap each piece of fish, separately, in plastic wrap; freeze about 1 hour or until slightly firm.
2.Unwrap each piece of fish, slice as thinly as possible; arrange slices on separate serving platters. Drizzle tuna with lime juice; drizzle kingfish and salmon with lemon juice. Cover; refrigerate 1 hour.
3.Meanwhile, combine ginger and sauce in small jug; stand while fish is under refrigeration. Finely chop enough fennel leaves to make 1 level tablespoon; discard remaining leaves. Finely chop fennel bulb.
4.Drain excess juice from platters. To serve, divide fish among serving plates: drizzle tuna with strained sauce mixture; sprinkle kingfish with chopped fennel, leaves and half of the oil; sprinkle salmon with capers, onion, dill and remaining oil.

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