Carpaccio of tuna

I find this starter simply mouthwatering. If you can get sashimi-grade tuna, really do give it a go.

 

Step 1 - Prepare

• Take the tuna loin and with your best knife, slice as thin as you can (~3 mm) strips across the grain (this helps keep a soft texture).

• On a sheet of clingfilm, arrange the slices with a similar width gap as they are thick between them.

• Cover with another sheet of clingfilm and using a rolling pin or chef’s mallet bash the strips into thinner pieces. These will largely fill the space you left.

• Repeat until all the loin is used and place the stack of carpaccio in a fridge.

 

Step 2 - Serve

• After at least 30 minutes (but can be left up to 4 hours), remove the layers from the fridge.

• Place each layer on a plate and brush with olive oil.

• Sprinkle the plated slices with a mixture of the lemon juice, chives, shallot, sea salt and pepper.

 

 Ingredients

• Loin steak of sashimi-grade tuna (~250 g)

• Good olive oil

• Juice of 1 lemon

• 5 stalks of chives, finely chopped

• 1 shallot, minced

• Ground sea salt and pepper