Tuna Carpaccio with Tuna Tartare
- 500g fresh tuna loin (sashimi grade)
- 2 tbsp olive oil
- For the Tartare
- 1 diced shallot
- Pinch of Dijon mustard
- ½ lemon, juice only
- 4 tbsp chives, finely chopped
- 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