Clean and finely chop the spring onions and carrots. Mix with the tuna and corn and add sour cream and mustard until a creamy mixture. Wash the tomatoes, cut them into slices and remove the stalk. Spread on a large platter, drizzle with oil and vinegar and season with salt and pepper. Spread the tuna paste on top and serve sprinkled with Parmesan cheese.
Tomato Carpaccio with Tuna Cream
Rating: 3.75 / 5.00 (16 Votes)
Total time: 15 min
Servings: 4.0 (servings)