tuna carpaccio with olive oil
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
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
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.