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.

Author

Marco Lori, Lupino

Ingredients

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

Directions

1. With a mortar and pestle, grind fennel seeds, juniper berry and black pepper corns.
2. Rub the chopped herbs and ground spices around the outside of the tuna.
3. 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.
4. Arrange sliced tuna on a plate and top with preserved lemon and shaved fennel. Garnish with burnet herbs a drizzle of olive oil.