Tuna Carpaccio with Basil Oil, Lemon and Caper Berries
- 600 grams whole tuna fillet (ideally yellowfin) blood line removed, ask your fish monger for a cut just behind the midloin, otherwise the surface will be too big to slice without a commercial slicer
- caper berries
- 2-3 lemons
- homemade pesto quality commercial can be used
- 50 grams arugula leaves rocket
- extra virgin olive oil
- sea salt flakes
- freshly ground black pepper
Tuna is the world's most popularly eaten fish. Unfortunately much of this huge consumption is aided by millions of can openers and a lot of cheap mayonnaise. Such a shame really as this beautiful fish deserves to be eaten in the state it comes off the fishmongers knife; raw, or as near to as possible. The more you meddle with it the more beauty it loses. That is why it lends itself to carpaccio so well, cut it raw, a little sprinkle of this, a little drizzle of that and serve it.
- Trim the tuna loin of any tendon and bloodline and pull the loin as smooth and straight as possible. Place the loin in the freezer, for approx half an hour.
- Sharpen your knife.
- Put a few tablespoons of pesto into a mixing bowl and add enough olive oil to give it a runny consistency yet very green.
- Cut the caper berries in half from the stem down.
- Arrange the serving plates on your workbench, near your chopping board.
- Remove the loin from the freezer and with your very sharp knife start slicing across the grain and place the very thin slices on the plates in 1 layer.
- Toss the roquette with a little lemon juice, olive oil and salt and pepper and set aside.
- Place a few caper berries randomly on each plate, drizzle a pattern of pesto oil onto the fish.
- Squeeze a little lemon juice over the fish and season with pepper and a small pinch of salt.
- Place a small handful of lettuce on the centre of each plate and voila, youíre done, so go sit down with your guests and enjoy with a nice medium bodied white. Verdehlo and pinot grigio pair nicely with this dish.