Name: Tuna carpaccio with lemon oil and baby capers
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 400 gram sashimi tuna, sliced thinly; 1 tablespoon extra virgin olive oil; 1/4 cup (50g) drained baby capers; 2 tablespoon finely shredded lemon rind; 2 tablespoon extra virgin olive oil, extra; 1 tablespoon chopped fresh flat-leaf parsley

Ingredients

400 gram sashimi tuna, sliced thinly

1 tablespoon extra virgin olive oil

1/4 cup (50g) drained baby capers

2 tablespoon finely shredded lemon rind

2 tablespoon extra virgin olive oil, extra

1 tablespoon chopped fresh flat-leaf parsley

Method

1.Using a meat mallet, pound tuna between sheets of plastic wrap until paper-thin; arrange on serving plates.

2.Heat oil in small frying pan; cook capers, stirring, until crisp. Drain on absorbent paper.

3.Combine rind with extra oil in small jug; drizzle over tuna. Serve tuna sprinkled with capers and parsley

Tuna sold as sashimi tuna has met stringent guidelines regarding its treatment since leaving the water, so you can be guaranteed of its quality and that it’s safe to eat raw.
Note

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Ingredients

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