Tuna Carpaccio with Tuna Tartare

For the carpaccio, lay some film onto your work surface, and place ¾ of the tuna loin on top. Cover with another piece of film, then beat with a rolling pin until it is very thin. Remove the top sheet of film, lay a 20cm diameter plate over the fish, and cut around it. Flip it upside down, so the tuna is on the plate.
For the tartare, finely dice the remaining tuna loin and place in a bowl with shallot, mustard, lemon, and half the chives. Use this as a garnish for the carpaccio, scattered with more chives and served with toasted sourdough. Delicious!

10 mins

4 serving

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