TO MAKE carpaccio, particularly fish, your ingredients need to be wonderfully fresh. If you are buying a day in advance, then pop the tuna into the freezer immediately, allow it to thaw slightly before slicing thinly.
Tuna is particularly wonderful served raw with some olive oil and balsamic, and the salad rocket and fennel sets it off well. Don’t scrimp on good quality olive oil and balsamic vinegar as you can use sparingly and the flavour will be considerably better.
TUNA CARPACCIO WITH FENNEL AND ROCKET
Ingredients (makes 4)
300g tuna steak
1 bulb of fennel
4 handfuls of rocket salad
Extra virgin olive oil
Good quality balsamic vinegar
Sea salt
Freshly milled black pepper
Method
1. First place the tuna in the freezer for about one hour until semi frozen.
2. Meanwhile using a peeler remove the stringy outside of the fennel and then slice as thinly as possible lengthways (if you possess one of those extremely useful mandolin slicers this is ideal). Place the sliced fennel into iced water for about 30 minutes so that it curls up.
3. Drain the fennel from the water and pat dry. Add to the rocket salad and place into a bowl and toss with a little olive oil and a few drops of balsamic and season with sea salt and freshly milled pepper. Scatter half on to four plates.
4. Remove the tuna from the freezer and with a sharp knife slice as thinly as possible and lay over the salad. Season with a little pepper and sprinkle over the remaining salad and serve.
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