RECIPES

TUNA CARPACCIO (Carpaccio di tonno)

Although carpaccio is generally made with beef, a meaty fish such as tuna or swordfish can be an interesting alternative. Freeze the fish ahead of time so that you can cut it into very fine slices. This is the technique the Japanese use in making sashimi.

INGÉDIENTS
Serves 4

• 2 fresh tuna steaks, approximately 450 g
• 4 tbsp. extra virgin olive oil
• 1 tbsp. Balsamic vinegar
• 1 tsp. powdered sugar
• 2 tbsp. green peppercorns or strained capers
• Salt and black pepper
• Lettuce and lemon to garnish

A tip from the chef:
Raw fish is perfectly safe to eat, so long as it is very fresh. Check for freshness when you buy it and prepare carpaccio the same day. Never use fish that has been quick-frozen and thawed.

1) Remove skin from tuna and place each steak between 2 sheets of plastic wrap or non-stick cooking paper. Tenderize tuna until slightly flattened. 2) Roll up the tuna as tightly as possible and place in freezer for 4 hours until firm.

3) Remove the plastic wrap and slice tuna widthwise into very fine slices. Lay slices on plates. 4) Beat remaining ingredients together. Add salt and pepper and pour mixture over tuna. Cover and marinate for 30 minutes at room temperature. Serve on a bed of lettuce with lemon slices.