Tropical Tuna Carpaccio with Guacamole

 Tuna Carpaccio Recipe


For 4 people

  • 1 tuna of about 5 lbs
  • 1 each small onion
  • 1 each green pepper
  • 1 each mango
  • 2 each oranges
  • 6 oz papaya
  • 6 oz honey dew melon
  • 4 oz Mango vinegar
  • hand full choppled cilantro
  • 8 oz olive oil
  • 1 table spoon white sugar
  • 1 teaspoon mustard
  • salt & pepper to taste
  • 2 each ripe avocado
  • 1 each small onion
  • 2 each firm tomatoes
  • juice of 1 lime
  • salt & pepper to taste


Clean the tuna and trim the loins, taking of all the dark bloodlines in between the loins.
Using a sharp knife cut he tuna in slices. Put the slices, one by one in between plastic sheets and softly pound them to get them as thin as possible. Keep the slices in the cooler till serving time.

Dice the onion and the pepper and cut the fruits in little ‘brunoise’ cubes.

In a bowl mix he vinegar with the sugar ad mustard, then slowly pour in the olive oil while whisking. Add the diced onion, sweet pepper, chopped cilantro, fruits and salt and pepper to taste.
Keep the salsa chilled till needed.

Dice the onion very fine. Take the seeds out of the tomato and cut the meat ‘en bruniose’. 

Cut the avocado around the pit and separate the toe halves. 
Take the meat out of the skin with a spoon and mash the avocado while using a fork.
Sprinkle the avocado with lime juice and ad salt and pepper to taste.

Spoon some of the guacamole on a plate.

chaa creek staff guide Darren Lamb
our staff

Darren Lamb, Adventure Connoisseur

Quote Left Quote Right We have been in heaven here. We have been many places but truly, we can finally say without a doubt, which is our favorite, its Chaa Creek. We will never stop telling the world about it. Thanks so much for all the years and energy you have taken to make it exist. In our life we may never find anything that compares.
- Kim & Bill Niccoles
Seattle, Washington, USA