Name: Yellowfin tuna and fennel carpaccio with caper dressing
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 400 gram tuna loin, from the centre of a tuna, cut in half lengthways; juice 1 lemon; 1 large fennel bulb, tops trimmed, thinly shaved or sliced with a very sharp knife; 2 shallots, peeled and finely sliced; 2 tablespoon white balsamic vinegar (or use white wine vinegar); 1/2 cumber, shaved on a mandoline or thinly sliced with a sharp knife; small bunch microgreens; Dressing; 2 tablespoon lemon juice; 12 tablespoon baby capers; 1/2 teaspoon wholegrain mustard; 4 tablespoon olive oil

Yellowfin tuna and fennel carpaccio with caper dressing

Tuna is dense and meaty, needing minimal cooking, if any. Here it has been simply seared it, then paired it with crunchy fennel carpaccio and a salty caper dressing.

Ingredients

3 tablespoon olive oil

400 gram tuna loin, from the centre of a tuna, cut in half lengthways

juice 1 lemon

1 large fennel bulb, tops trimmed, thinly shaved or sliced with a very sharp knife

2 shallots, peeled and finely sliced

2 tablespoon white balsamic vinegar (or use white wine vinegar)

1/2 cumber, shaved on a mandoline or thinly sliced with a sharp knife

small bunch microgreens

Dressing

2 tablespoon lemon juice

12 tablespoon baby capers

1/2 teaspoon wholegrain mustard

4 tablespoon olive oil

Method

1.Heat olive oil in a large non-stick frying pan until hot, then briefly seal the tuna for 10 seconds on each side. Transfer tuna to a chopping board. Squeeze lemon juice onto the tuna and massage it in gently on all sides. Season with salt and pepper.

2.Put fennel and shallots in a bowl. Drizzle with balsamic vinegar, sprinkle with 2 pinches salt and set aside.

3.For the dressing, mix lemon juice, capers and mustard in a small bowl, then whisk in the oil. Season with salt and pepper.

4.To serve, lay a few slices of cucumber on serving plates. Cut the tuna into 2-3mm slices with a sharp knife. Arrange fennel carpaccio on the cucumber, then top with slices of tuna. Drizzle with dressing and garnish with microgreens, if using.

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