As you can see, I’ve played around a lot with fish lately. I’ve always been much more of a meat kinda gal but eating amazing fish dishes at restaurants always makes me (and my husband Jonathan) question myself, “why don’t you make fish more often?!”. So this week I took it upon myself to jump the gun and come up with a fish recipe or two.
Jonathan is a huge fan of all fish, especially raw, so I decided to surprise him after a long day at work with something he would never have dreamed of me making; tuna carpaccio.
Lets get real here… having never made a tuna carpaccio before, as simple as it really is, before I started I was terrified but the final product was SO worth it. This recipe is really so easy – as long as you don’t injure yourself whilst attempting to slice that tuna real thin, you should be delivering first class carpaccio in minutes.
Serves 2 as a starter or 1 as a main.
You will need
- 1 7oz fillet of fresh tuna
- 1 handful fennel, sliced thinly
- 1 handful cabbage, Sliced thinly
- 1 radish, sliced thinly
- Juice of 1 whole lemon
- 1 1/2 tablespoons Extra virgin olive oil
- Sea salt and fresh pepper to taste
- Slice the tuna in thin pieces with a long knife, the thinner the better, and then arrange on your serving plate.
- Sprinkle the radish around the circumference of the dish, the cabbage in the middle and the fennel on top of the cabbage.
- Drizzle the olive oil and lemon on top and leave to marinate in refrigerator until you are ready to eat.
- Top with freshly ground pepper.