Tuna Carpaccio is one of the quickest
and easiest dishes to prepare and tastes great
if market fresh tuna. See if you can also find
young shallots at the market which are available
4 1/2 inch thick slices of tuna (about
4 oz each
1 tsp finely diced shallots
4 teaspoons finely chopped chives
1/2 cup extra virgin olive oil
Brush some oil on a piece of wax
paper, then add a tuna slab. Place another piece
of wax paper brushed with oil on top of it.
Pound the tuna using a heavy pounder pressing
the tuna outwards. Use a sharp knife to cut
a large round out using a dinner plate or pastry
round as a guide. Refrigerate the tuna rounds
till ready to use.
To serve brush the tuna rounds
with oil. Sprinkle shallots and chives, salt
and pepper. Squeeze a few drops of lemon juice
over the dish from high above the plate.