Tuna Carpaccio with Fennel and Lemon Recipe
Theo says: 'Popularised by Japanese cuisine, raw tuna is often served as a wonderful sashimi with soy and wasabi. In this Mediterranean version, the anchovies, capers and fennel provide heaps of...
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Plate
- Parchment paper
- Mixing bowl
- Toaster
Ingredients
- 500g of fresh tuna, whole or cut into steaks
- 50g of anchovy fillets in oil, drained and finely chopped
- 75g of capers, drained
- 1 lemon, juiced
- 3 tbsp of olive oil, best quality
- 1 fennel, small
- 1 baby gem lettuce
- freshly ground black pepper
- sourdough, thinly sliced and toasted, to serve
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