Tuna carpaccio

Recipe description

This is a wonderfully simple, almost exotic light meal that fills you with a big smile. Make sure you get really fresh tuna – it needs to be red and almost waxy-looking. You can try using different fish, such as swordfish, marlin, salmon, just make sure they're all really nice and fresh and smell of nothing but the sea.

Ingredients

Serving size: 2

• 200 g fresh tuna, from sustainable sources
• 1 small red chilli
• 1 lime
• handful of radishes, purple shiso, cress leaves or coriander sprigs, optional
• 2 teaspoons of soy sauce
• 2 teaspoons of olive oil
• 2 teaspoons of mayonnaise
• mustard powder
• salt and pepper
• 4 slices bread

Directions

• Get your tuna, and with a long sharp knife slice it horizontally as thinly as you can. Chill the tuna in the freezer for two hours until it is stiff but not frozen through, it is easier to slice tuna when it is stiff. Or you can buy ready-made tuna carpaccio slide.
• Divide this in one layer between your plates.
• Chilli: halved and seeded, finely chopped
• Squeeze half a lime, 2 teaspoons of soy sauce, mustard powder, salt and pepper to taste, mix up and pour over tuna.
• Drizzle with a little olive oil.
• Top the dish with some chopped chilli, radishes, purple shiso, cress leaves, basil leaves or coriander sprigs

Serve

• Keep in refrigerator in 1 hour, serve chill
• Dip tuna to mayonnaise
• Serve with freshly toasted bread.

Nutrition Facts

Amount Per Serving

% Daily Value *

Protein 49g         54%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

It's even nicer to serve the dish on a big plate.
Shiso can be used for topping, it is a Japanese herb with a strong flavour reminiscent of aniseed.

Some chef even pound raw tuna to soften it by using a meat mallet and wax paper. They take each slice of tuna and put it between two pieces of wax paper, then pound it gently from the center outward, until it is very thin, about 1/8 of an inch. When you're finished, set the slices -- still in the wax paper -- in the fridge.

If you want to get fancy, cut it to a regular shape such as a perfect square or circle. Then garnish them with a dollop of mayonnaise and a dollop of mustard on side of the tuna. A dry rose from Spain or Provence would go perfectly with this.