Octopus Carpaccio with Genovese Sauce

Name: Octopus Carpaccio with Genovese Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1 1/2 tbsp Pesto genovese; 100 grams Cooked octopus (sashimi quality); 6 Cherry tomatoes; 1/2 a can Canned tuna; 1 Extra virgin olive oil

cookpad.japan @cookpad_jp

I loved the chilled pasta with genovese sauce I had at a restaurant a few years ago and started making the same dish at home.
This recipe is for its sauce only.
This sauce is perfect for chilled pasta as well.

Adjust the amount of the genovese sauce to your preference. Personally, I like to drizzle the salad with a little bit of olive oil. Recipe by John Lee Cooker

cookpad.japan @cookpad_jp

Adjust the amount of the genovese sauce to your preference. Personally, I like to drizzle the salad with a little bit of olive oil. Recipe by John Lee Cooker

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Ingredients

2 servings

1 1/2 tbspPesto genovese
100 gramsCooked octopus (sashimi quality)
6Cherry tomatoes
1/2a can Canned tuna
1Extra virgin olive oil

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Steps

1

Thinly slice the cooked octopus. Cut the cherry tomatoes as you like. Drain the tuna.
2

In a bowl or container, stir together the sliced octopus and pesto.
3

Arrange the octopus, tuna, and tomatoes from Step 2 on a platter. Drizzle with the olive oil (optional). Enjoy.