Smoked Tuna Carpaccio

For the smoked tuna carpaccio with pears, almonds and balsamic glaze, cut the smoked tuna into paper-thin slices. Place on plates.

Peel and core the pears and also cut into thin slices. Melt the butter in a pan and melt the sugar in it, caramelize the pear slices and put them on the fish slices.

Pour the balsamic vinegar over the gravy and reduce by half. Drizzle the glaze over the pears and tuna.

Toast the almond flakes without fat in a frying pan until golden brown and sprinkle over the smoked tuna carpaccio.

Preparation Tip:

Eat the smoked tuna carpaccio with a fresh slice of bread.

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