Peppered tuna carpaccio
Instructions:
- 8oz (225g) piece of fresh tuna loin
- Extra virgin olive oil
- 2 tbsp coarsely crushed black peppercorns
- Kosher or coarse sea salt
- 2 tbsp fresh Parmesan shavings
- 4 handfuls of arugula
- Lemon wedges (optional)
- Brush the tuna with a little oil and roll in the peppercorns to coat completely (not the ends). Wrap tightly in plastic wrap to form a good round shape. Place in the freezer until firm but not frozen hard, 2–3 hours.
- Unwrap the tuna and slice as thinly as possible using a sharp knife. Arrange the slices in a circle on plates. Drizzle with olive oil and sprinkle with a few grains of kosher or sea salt.
- Scatter a few Parmesan shavings over each portion and put a pile of arugula in the center. If desired, serve with lemon wedges to squeeze over.
- ServeS 4
- PreP time: 10 minuteS PluS Freezing
- Cook time: 0