Project Description

Tuna and king prawn carpaccio with mango sorbets

Ingredients (for 1 person)

150 g of Sicilian red prawn
150 g of Mediterranean red tuna fillet
1 sprig of currants
1⁄2 lime
50 g of mango
2 g of edible purple chrysanthemum petals
1 stem of sage
20 g of fresh egg pasta dough pesto
15 ml of extra virgin olive oil Maldon salt


Shell the red prawn, eliminate the heads and tails. Cut the tuna fillet into extra thin slices and place these on a piece of parchment paper along with the shrimp. Season with a pinch of Maldon salt, a bit of extra virgin olive oil and the grated zest
of the lime. Then cover with another piece of parchment paper and pound everything very gently.

Roll out the egg dough until it’s very thin, cut out a rectangle and place
it on a cannoli form to give it a cone shape, then put it in the microwave

oven for 20 seconds at the highest temperature in order to dry it out. Arrange the shrimp on one side of the plate and the tuna carpaccio
on the other, dressed with a few drops of pesto sauce. Garnish the dish with the ice-cream in the cone, the chrysanthemum, the sprig of currants and some slices of lime (having removed the peel and the inner skin first).