Sword carpacciowith apples and rocket


  • 300 g Medusa swordfish carpaccio
  • 1 small bunch rocket
  • 500 g Granny Smith apple
  • A few strips of chives
  • Extra virgin olive oil to taste
  • Black pepper to taste


For the sauce:

  • 100 g of Greek yogurt
  • 30 g of mustard
  • 1 lemon juiced
  • Extra virgin olive oil
  • 1 clove of garlic
  • Salt to taste.
  • Black pepper to taste


Squeeze the garlic with a garlic press and put it in a small bowl. Add the filtered lemon juice and mustard. Combine the Greek yogurt, season with a drizzle of extra virgin olive oil and mix well with a whisk, until the sauce is homogeneous. Season with salt and pepper. Compose the serving dish with the swordfish carpaccio, covered with thin slices of apple, a few leaves of washed and dried rocket and drops of yogurt sauce. Complete with a drizzle of oil, the chopped chives, and a pinch of black pepper.

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