Tuna carpaccio

Most tuna carpaccio is served completely raw.  In this recipe, the tuna is seared very briefly.  The key for success is the ensure that the tuna is sliced very thinly indeed.

Preparation Time: 20 Mins

Cooking Time: 2 Mins

Total Time: 25 Mins

Ingredients

For 6 servings…

3                    Chillies      

500 gms          Tuna  - very fresh    

1 tbs               Oregano    

                     Pepper  - freshly ground, black 

                     Salt          

                     Olive oil    

2 tbs               Capers      

2                    Lemons     

1 clove            Garlic  - chopped finely          

4                    Anchovy fillets         

1 tsp               Fennel seeds           

100 gms          Tomatoes  - cherry, quartered  

20 gms            Rocket      

Method

Prick the chilies, blacken them all over in the flame of a gas hob and then place them in a bowl and cover with clingfilm.

Sprinkle the oregano and a pinch of salt and pepper over the tuna, pat it all over and then drizzle with one tablespoon of olive oil.  Sear the tuna in a hot frying pan on a high heat for just 30 seconds on each side (including the edges) and then remove to a board.

Place the capers in a bowl, squeeze over the juice from one and a half lemons and drizzle with two tablespoons of extra-virgin olive oil.  Add the garlic.  Then finely slice and add the anchovies with the fennel seeds.  Scrape the blackened skin off the chillies, open them, deseed them and, then finely slice them lengthways.  Mix with the other ingredient in the bowl.

Slice the tuna as finely as possible and lay on a serving platter or divide between six plates.  Spoon over the dressing, then the tomatoes and scatter with the rocket.  Serve right away, with lemon wedges on the side.

Wine recommendations

A dry white wine.

Conventional

     Picpoul de Pinet

Interesting

     Entre-deux-Mers

     Jurançon sec

     Mâcon

     Menetou-Salon