tuna carpaccio with olive oil
This is my interpretation of a dish we served at the River Café in London, when I worked there. Mount Zero's Frantoio Extra Virgin Olive Oil beautifully complements the half-raw, half-grilled flavours.
Marco Lori, Lupino
Directions
With a mortar and pestle, grind fennel seeds, juniper berry and black pepper corns.
Rub the chopped herbs and ground spices around the outside of the tuna.
On a lined grill plate, lightly sear the tuna evenly on herbed sides cooking 1cm around. Let it cool, and hand cut thinly and place on a plate. It should still be raw in the middle.
Arrange sliced tuna on a plate and top with preserved lemon and shaved fennel. Garnish with burnet herbs a drizzle of olive oil.
