Tuna Carpaccio with Capers and Lemon Vinaigrette
Prep time: 15 minServes: 4
Pairs with
The tuna's clean flavour and the capers' salt match a crisp white or bubbles — Gavi, Sancerre or Champagne Brut.
Ingredients
- 300 g tuna fillet (sashimi-grade)
- 2 tbsp capers, drained
- 1 shallot, thinly sliced into rings
- Lemon vinaigrette:
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- ½ tsp Dijon mustard
- Flaky salt and black pepper
- Rocket and flaky salt to garnish
Method
- 1Freeze the tuna for 20 minutes (easier to slice). Slice paper-thin with a sharp knife.
- 2Arrange slices on chilled plates. Drizzle with vinaigrette. Scatter capers, shallot rings and rocket. Finish with flaky salt.