Tuna carpaccio with rose water

Inspired by the rose season which, after those 3 weeks of Bulgarian rose blossoming, in mid-June is coming to its end, and by the summer and sea season which just begins, in this month’s recipe we are bringing together rose and sea in one and the same plate. Literally. Brave, fresh, light and unforgettable – that would be a good description of the taste experience brought by this fusion recipe for tuna carpaccio with rose water. And once again we remind ourselves that the possibilities for merging the rose flavour in every season and type of dish are with no limits. And the results with those floral rose-based ingredients in the kitchen, with the right dose of know-how and imagination, can be truly remarkable.

So here what you need in order to put together fast and easy a gastronomic poem about roses and sea…

TUNA CARPACCIO WITH ROSE WATER

Products:
for 2 plates
100 g tuna fillet

Topping:
½ avocado
½ shallot
5 strawberries

Dressing:
2 tablespoons fresh lime juice
2 teaspoons olive oil
2 tablespoons rose water for cooking Rosey’s Mark
salt

Preparation method:

1. Cut the avocado, strawberries and shallot in small cubes.
2. Mix together all the ingredients for the dressing and pour onto the vegetables.
3. Use a sharp knife to cut the tuna fillet into slices (cut across the fillet lines with single movement without moving the knife back and forward).
4. Serve the tuna slices in a big plate and spread the topping on. Pour over the strained dressing. Enjoy.