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Ingredients Octopus Carpaccio with Genovese Sauce:

1. Give 1 1/2 tbsp Pesto genovese
2. Give 100 grams of Cooked octopus (sashimi quality)
3. Make ready 6 of Cherry tomatoes
4. Need 1/2 for a can Canned tuna
5. Require 1 - Extra virgin olive oil

Octopus Carpaccio with Genovese Sauce how to cook:

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.

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