Quick & Easy

Tuna carpaccio with lemon oil and baby capers

Tuna carpaccio with lemon oil and baby capers
6
5M
20M
25M

Ingredients

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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