Tuna Carpacio With Basil Oil Lemon And Caper Berri... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Tuna is the world’s most popularly eaten fish. Unfortunately much of this huge consumption is aided by millions of can openers and a lot of cheap mayonnaise. Such a shame really as this beautiful fish deserves to be eaten in the state it comes off the fishmongers knife; raw, or as near to as possible. Read more . The more you meddle with it the more beauty it loses. That is why it lends itself to carpaccio so well, cut it raw, a little sprinkle of this, a little drizzle of that and serve it. Ingredients:
a very sharp knife |
20 oz whole tuna fillet (ideally yellowfin) with the blood line removed. |
ask your fish monger for a cut just behind the midloin, otherwise the surface will be too big to slice without a commercial slicer. |
caper berries |
2-3 lemons |
homemade pesto (quality commercial can be used) |
2 oz arugala |
extra virgin olive oil (as always with the oil, buy quality, and particularly for this recipe) |
sea salt flakes |
black pepper corn mill |
Directions:
1. Trim the tuna loin of any tendon and bloodline and pull the loin as smooth and straight as possible.
2. Place the loin in the freezer, for approx half an hour.
3. Sharpen your knife.
4. Put a few tablespoons of pesto into a mixing bowl and add enough olive oil to give it a runny consistency yet very green.
5. Cut the caper berries in half from the stem down.
6. Arrange the 4 serving plates on your workbench, near your chopping board.
7. Remove the loin from the freezer and with your very sharp knife start slicing across the grain and place the very thin slices on the plates in 1 layer.
8. Toss the arugula with a little lemon juice, olive oil and salt and pepper and set aside.
9. Place a few caper berries randomly on each plate, drizzle a pattern of pesto oil onto the fish.
10. Squeeze a little lemon juice over the fish and season with pepper and a small pinch of salt.
11. Place a small handful of lettuce on the centre of each plate and voila, you’re done, so go sit down with your guests and enjoy with a nice medium bodied white. Verdehlo and pinot grigio pair nicely with this dish.
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