Tuna Carpaccio is loved by so many people, and it is a fun dish to work with as a chef because it is acquiescent to so many flavors and combinations. This is Italian, and is a great summer dish which is easy, healthy, and quick to make.
- 1 fennel bulb, sliced thin on a mandolin, and placed in a bowl of ice water (if there are fennel tops, use this in place of the dill below)
- 15 red peppercorns, crushed
- 1 handful of dill, roughly broken apart from the stems
- 1/2 teaspoon fennel seeds, roasted and crushed
- zest of two lemons
- 260 grams fresh tuna
- about 5 tablespoons of very good olive oil
- 4 bay leaves
- 1 chili, finely chopped
- 1 teaspoon chopped dill
- 2 cloves garlic, sliced on a mandolin
- 1 teaspoon rice syrup
- 1 1/2 tablespoons of champagne vinegar
- 3 tablespoons of very good olive oil
- salt and pepper (flavored salts give this an interesting kick)
- 1 lemon
First cut down your tuna into a square as best you can. Wrap in cellophane and place in freezer for about two hours or until almost frozen. If you do this ahead this recipe becomes very simple and quick. You do this so it can be sliced as thin as possible.
Take your tuna out of the freezer and slice very thinly into small rectangles with a very sharp knife. In a container, put the fish and enough olive oil on top to coat, and add your bay leaves. Put in the fridge to marinate, at least one hour.
Make your dressing in a container with a closed lid. Shake well and set aside.
Finely slice your fennel, on a mandolin if possible, and set aside into a bowl of cold ice water for about ten minutes. Crush your peppercorns. Quickly roast the fennel seeds in a hot pan and crush as well. Gently pull apart the fennel or dill fronds.
Lay out your tuna in a neat circle on two large white plates. sprinkle the fennel and dill fronds over the top. then sprinkle the peppercorns and fennel seeds, dividing evenly. Pour the dressing over the fish. Add the fennel/dill fronds and zest delicately over the dish to finish.