Octopus Carpaccio with Genovese Sauce

Octopus Carpaccio with Genovese Sauce

Toss chopped octopus with pesto genovese.
A great accompaniment to white wines!

Ingredients: 2 servings

Pesto genovese (Recipe ID: 589854)
1.5 tablespoons
Cooked octopus (sashimi quality)
100 g
Cherry tomatoes
about 6
Canned tuna
1/2 a can (40 g)
Extra virgin olive oil
to taste


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.

Story Behind this Recipe

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.