As you can see, I’ve played around a lot with fish lately. I’ve always been much more of a meat kinda gal but eating amazing fish dishes at restaurants always makes me (and my husband Jonathan) question myself, “why don’t you make fish more often?!”. So this week I took it upon myself to jump the gun and come up with a fish recipe or two.

Jonathan is a huge fan of all fish, especially raw, so I decided to surprise him after a long day at work with something he would never have dreamed of me making; tuna carpaccio.

Lets get real here… having never made a tuna carpaccio before, as simple as it really is, before I started I was terrified but the final product was SO worth it. This recipe is really so easy – as long as you don’t injure yourself whilst attempting to slice that tuna real thin, you should be delivering first class carpaccio in minutes.

Serves 2 as a starter or 1 as a main.



You will need

  • 1 7oz fillet of fresh tuna
  • 1 handful fennel, sliced thinly
  • 1 handful cabbage, Sliced thinly
  • 1 radish, sliced thinly
  • Juice of 1 whole lemon
  • 1 1/2 tablespoons Extra virgin olive oil
  • Sea salt and fresh pepper to taste


  1. Slice the tuna in thin pieces with a long knife, the thinner the better, and then arrange on your serving plate.
  2. Sprinkle the radish around the circumference of the dish, the cabbage in the middle and the fennel on top of the cabbage.
  3. Drizzle the olive oil and lemon on top and leave to marinate in refrigerator until you are ready to eat.
  4. Top with freshly ground pepper.

What do you think? Let me know!