Name: Tuna carpaccio
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 250 gram piece tuna loin; 18 small olives, drained and mopped dry; juice of ½ lemon; 1 clove garlic, peeled and finely slivered; sprigs of flat-leaf parsley, broken into leaves; 1 teaspoon flaky sea salt; freshly ground white or black pepper to taste; 1/4 cup extra-virgin olive oil; small piece pecorino romano or parmesan

Tuna carpaccio

Carpaccio, a dish of shaved slices of meat or fish with a few dots of seasoned mayonnaise, is credited to Harry’s Bar in Venice, but a version of the dish dressed with oil and lemon adorned with freshly shaved truffles, had been in existence in the north of Italy before then. I like to keep things simple (and affordable!), and love beautifully fresh tuna sliced into thin wafers dressed with exquisite olive oil topped with slivers of parmesan. Pretty as a picture, and it makes a little prime protein go a long way.

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Serves 6

Cook

1H 30M

Ingredients

250 gram piece tuna loin

18 small olives, drained and mopped dry

juice of ½ lemon

1 clove garlic, peeled and finely slivered

sprigs of flat-leaf parsley, broken into leaves

1 teaspoon flaky sea salt

freshly ground white or black pepper to taste

1/4 cup extra-virgin olive oil

small piece pecorino romano or parmesan

Method

1.Wrap tuna in tin foil and partially freeze. Unwrap. Shave thinly with a sharp knife, stacking the tuna in a container if it’s not for immediate use (it can be sliced several hours ahead; cover and refrigerate).

2.Arrange tuna on plates with olives. Squeeze over a little lemon juice. Scatter with garlic and parsley and sprinkle with sea salt. Grind over a little pepper, drizzle with oil and finish with slivers of cheese. Serve immediately.

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Ingredients

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