TUNA CARPACCIO WITH BASIL OIL, LEMON AND CAPER BERRIES

TUNA CARPACCIO WITH BASIL OIL, LEMON AND CAPER BERRIES

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Ingredients

Adjust Servings:
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
Features:
  • Gluten Free
Cuisine:
  • Serves 6
  • Medium

Ingredients

Directions

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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.

Note: You will need a very sharp thin blade knife for this recipe.

  1. 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.
  2. Sharpen your knife.
  3. Put a few tablespoons of pesto into a mixing bowl and add enough olive oil to give it a runny consistency yet very green.
  4. Cut the caper berries in half from the stem down.
  5. Arrange the serving plates on your workbench, near your chopping board.
  6. 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.
  7. Toss the roquette with a little lemon juice, olive oil and salt and pepper and set aside.
  8. Place a few caper berries randomly on each plate, drizzle a pattern of pesto oil onto the fish.
  9. Squeeze a little lemon juice over the fish and season with pepper and a small pinch of salt.
  10. 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.

Note: For those of you that are not too keen on the raw aspect keep in mind that the acids in the lemon and caper actually cook the meat slightly before it is eaten.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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