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Herbed tuna carpaccio with pickled cucumber and bean salad

Thinly sliced marinated tuna makes a stunning, yet surprisingly easy starter, served with a mixed bean salad.

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For the tuna

  • 500g/1lb 2oz very fresh tuna loin, trimmed
  • 1 lime, juice only
  • 4 tbsp roughly chopped flatleaf parsley
  • 4 tbsp roughly chopped chervil
  • 4 tbsp roughly chopped chives
  • 4 tbsp roughly chopped dill

For the salad

  • 1 cucumber, halved lengthways, seeds removed, finely sliced
  • 150ml/5fl oz rice wine vinegar
  • 2 tbsp caster sugar
  • 1 red chilli, seeded and finely sliced
  • 1 red onion, finely sliced
  • ½ x 400g/7oz canned mixed beans, such as borlotti beans, butter beans and cannellini, rinsed and drained
  • 2 tbsp flatleaf parsley, roughly chopped
  • salt and freshly ground black pepper
  • 50g/2oz mizuna leaves, to serve (optional)