Tonnino Tuna and
Orange Carpaccio

20 min


2 servings


  • 1 jar Tonnino Tuna in spring water
  • 1 orange
  • 3 large arugula leaves
  • Onion sliced into thin circles, to taste
  • Hot chili pepper to taste
  • Juice of one lemon
  • 2 tablespoons olive oil
  • Salt and pepper


Peel the orange and cut it into thin slices. Place on a plate.
Add the onion and arugula.
Mix the lemon juice with the olive oil, chili pepper, salt and pepper.
Place the Tonnino Tuna on top of the orange slices and bathe the carpaccio with the olive oil mixture.