Tuna Carpaccio with Fennel Lemon Salad
Looking for a light bite with a difference? Look no further than this Tuna Carpaccio with Fennel Lemon Salad served with sourdough shards. The aniseed notes work perfectly with the tuna.
Ingredients
- 2 x 200g tuna loins
For the salad
- 1 fennel sliced and plunged into iced water
- 2 little gem lettuce
- Sourdough shards
- A few radicchio leaves
- Fried capers, to dress
Lemon Dressing
- 50ml veg oil
- 1 tsp Dijon
- 1 lemon juice
To serve
- Olive oil
- Herb oil
Method
- Thinly slice the tuna. Lay between 2 layers of cling film and bash out with a rolling pin. Then cut into circles, place onto plates and brush with olive oil.
- Whisk all the ingredients together for the dressing.
- Deep fry the capers and then drain.
- Plunge all the leaves and fennel into iced water, then drain when ready to serve. Mix in the dressing.
- To serve, pile the salad onto the tuna scatter over the sourdough shards. Drizzle the olive oil and herb oil over.
Ingredients
- 2 x 200g tuna loins
For the salad
- 1 fennel sliced and plunged into iced water
- 2 little gem lettuce
- Sourdough shards
- A few radicchio leaves
- Fried capers, to dress
Lemon Dressing
- 50ml veg oil
- 1 tsp Dijon
- 1 lemon juice
To serve
- Olive oil
- Herb oil
Method
- Thinly slice the tuna. Lay between 2 layers of cling film and bash out with a rolling pin. Then cut into circles, place onto plates and brush with olive oil.
- Whisk all the ingredients together for the dressing.
- Deep fry the capers and then drain.
- Plunge all the leaves and fennel into iced water, then drain when ready to serve. Mix in the dressing.
- To serve, pile the salad onto the tuna scatter over the sourdough shards. Drizzle the olive oil and herb oil over.
