Tuna Carpaccio

🛒 Ingredients

• Tuna, Ahi, raw, sushi-grade 100 g · 108 kcal
• Extra Virgin Olive Oil 15 g · 124 kcal
• Lemon Juice, freshly squeezed 10 g · 2 kcal
• Capers, drained 5 g · 1 kcal
• Arugula (Rocket) 10 g · 3 kcal

👨‍🍳 Instructions

1. Thinly slice the sushi-grade tuna against the grain using a very sharp knife. For easier slicing, partially freeze the tuna for 15-20 minutes beforehand.
2. Arrange the tuna slices in a single layer on a chilled serving plate, slightly overlapping them to cover the surface elegantly.
3. Drizzle generously with extra virgin olive oil and freshly squeezed lemon juice over the tuna slices.
4. Season lightly with sea salt and freshly ground black pepper, then scatter capers and fresh arugula leaves over the carpaccio.
5. Serve immediately as an elegant appetizer or light main course.