Carpaccio with tuna, prawns, scallops from Porto Maltese restaurant
Chef Milos Kostic presents a light starter for a glass of good white wine which will definitely remind of the sea and approaching vacation season.
Ingredients:
Fresh tuna – 100 - 150 g
Fresh prawns – 2 pc.
Scallops – 2 pc.
Spring onion
Few basil leaves
Little mango
Marinated truffle
Half a lemon
Truffle oil, olive oil, salt and pepper to your taste.
Step 1
Prepare ingredients.
Step 2
Pour a little olive oil on a dish. Cut spring onion, avocado and basil.
Step 3
Slice tuna thick to feel the taste.
Step 4
Cut scallops.
Step 5
Halve prawns alongside and press out to let them extract juice.
Step 6
Arrange on a dish and top with pepper.
Step 7
Sprinkle prawns and tuna with olive oil and scallops with truffle oil.
Step 8
Place truffle on top of scallops, then place basil – on top of prawns and spring onion and mango on top of tuna.
Step 9
Sprinkle all with lemon juice.
Step 10
Our dish is ready, bon appetite!
Bon appetite!
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