Tonnino Ventresca Tuna Carpaccio

20 min


2 servings


  • 1 jar Tonnino Ventresca Tuna
  • 1 cup cucumber, sliced
  • ½ cup carrots, cut into strips
  • ½ cup cherry tomatoes
  • ¼ cup orange juice
  • Grated orange peel
  • Spearmint leaves
  • Salt and pepper to taste


Place the cucumber on the plate to form a bed.
Mix the orange juice with ¼ of the Tonnino Ventresca Tuna oil and grated orange peel.
Bathe the cucumber, carrots and tomatoes with this juice.
Place the Tonnino Ventresca Tuna on top, sprinkle with the spearmint leaves and salt and pepper to taste.