• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 200g sashimi-grade tuna
  • Dressings:
  • 2 tablespoons grapefruit juice
  • 1 tablespoon soy sauce
  • 1 teaspoon grated young ginger
  • 1 teaspoon toasted sesame seeds
  • 1 pinch sugar
  • Salt and freshly ground peppercorns to taste
  • 2 tablespoons thick coconut milk
  • Garnish
  • 1 sprig coriander


  1. Slice the tuna thinly and line up on a plate. Combine all the dressing ingredients and mix well.
  2. Drizzle dressing and coconut milk on the tuna carpaccio and garnish with the coriander.
  3. For more food and wine stories and recipes, pick up the latest issue of Flavours (Mar - Apr 2006), Malaysia's premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *