Tuna Carpaccio

Beef fillet is most often used for carpaccio, and can be used as a substitute here, but meaty fish like tuna and sword fish make a refreshing change. The secret is to slice the fish wafer thin, made simpler by freezing it first, a technique used by the Japanese when making sashimi.

Raw fish is safe to eat as long as it is very fresh, so check with your fishmonger before purchase and make and serve the carpaccio the same day as buying the fish. Do not buy fish that has been frozen and thawed.

Ingredients:

2 fresh tuna steaks, about 450g total weight

60ml extra-virgin olive oil

15ml balsamic vinegar

5ml caster sugar

30ml green peppercorns or capers, drained

Sea salt and freshly ground black pepper

Lemon wedges and green salad to serve

Method:

Remove the skin from each tuna steak and place each steak between two sheets of cling film. Pound with a rolling pin until the steak is flattened slightly. Roll up the tuna steaks as tightly as possible, then wrap tightly with cling film. Place the tuna steaks in the freezer for 4 hours, or until firm.

Unwrap the tuna and cut crossways into the thinnest possible slices. 

Arrange the slices on individual serving plates.

Whisk together the oil, vinegar, sugar and peppercorns or capers, season and pour over the tuna. Cover and allow to reach room temperature for 30 minutes before serving with lemon wedges and green salad.