tuna carpaccio with olive oil
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Author:
Marco Lori, Lupino
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.
Ingredients
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1 tbsp fennel seeds
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½ tbsp dried juniper berries
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½ tbsp black peppercorns
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1 tbsp chives, finely chopped
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1 tbsp chervil, finely chopped
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1 tbsp dill, finely chopped
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1kg sashimi grade tuna fillet
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1 preserved lemon, finely diced
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1 bulb fennel, cored and finely shaved with a mandolin
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1 punnet burnet herbs (or parsley)
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Drizzle of Mount Zero Frantoio Extra Virgin Olive Oil
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.