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Tuna Carpaccio made with 100% wild bluefin tuna of the highest quality caught in the waters of the Atlantic.

With an intense and bright red color, its texture is smooth and its flavor intense due to the sustainable artisanal fishing method that respects natural cycles.

It is served in thin slices ready to enjoy.

Consumption Method:

• Serve cold, accompanied by extra virgin olive oil, citrus fruits, or fresh herbs.
• Perfect as a starter or main dish in gourmet menus.

• 150 g of wild bluefin tuna carpaccio.
• 1 teaspoon of light soy sauce and 1 tablespoon of yuzu juice (or lemon with a hint of lime).
• Toasted black sesame seeds.
• Shiso sprouts or baby arugula.
• 2 tablespoons of extra virgin olive oil and flaky sea salt.

• Place the carpaccio slices on a cold plate.
• Mix the olive oil with the yuzu juice and soy sauce, drizzle this mixture over the carpaccio, and add the black sesame seeds.
• Garnish with fresh sprouts and a few flakes of salt.

• 150 g of wild bluefin tuna carpaccio.
• 20 g of finely shaved parmesan, ½ fresh black truffle grated (optional, for a touch of luxury).
• 2 tablespoons of extra virgin olive oil and freshly ground black pepper.
• Tender sprouts for garnish

• Arrange the carpaccio on a large plate.
• Drizzle with truffle oil and add the parmesan shavings.
• Grate the black truffle on top and finish with black pepper.

Animal Origin: Tuna