Recipe

Tuna Carpacio With Basil Oil Lemon And Caper Berries Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 6 months ago 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 ... More Prep:20m Servings:6	Mystic_rive
	for those of you that are not too keen on the raw aspect keep in mind that the acids in the lemon and caper actually cook the meat slightly before it is eaten

Does this look good? Yeah! / Nope

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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

Trim the tuna loin of any tendon and bloodline and pull the loin as smooth and straight as possible.

Place the loin in the freezer, for approx half an hour.

Sharpen your knife.

Put a few tablespoons of pesto into a mixing bowl and add enough olive oil to give it a runny consistency yet very green.

Cut the caper berries in half from the stem down.

Arrange the 4 serving plates on your workbench, near your chopping board.

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.

Toss the arugula with a little lemon juice, olive oil and salt and pepper and set aside.

Place a few caper berries randomly on each plate, drizzle a pattern of pesto oil onto the fish.

Squeeze a little lemon juice over the fish and season with pepper and a small pinch of salt.

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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