JB's Tuna Carpaccio

By RecipeTin Eats · 15 min

Ingredients

Instructions

1. Combine the sliced onion and vinegar in a small bowl and leave for 15 minutes to soften.
2. Mix the lemon juice, olive oil and sugar in a small bowl and set aside.
3. Place one piece of tuna between two sheets of baking paper on a chopping board. Gently tap and roll with a rolling pin until about 2 mm thin, without smashing it.
4. Peel off the top sheet, then place the tuna flat side down in the middle of a plate.
5. Flatten the second piece the same way. Cut it into pieces to fill any gaps, and arrange them on the plate to form a thin, even layer.
6. Brush the lemon vinaigrette over the tuna. Sprinkle with the salt flakes, Espelette pepper and chives, then top with pickled onion and edible flowers if using.
7. Serve immediately with crostini on the side.
8. For the crostini, preheat the oven to 180°C (350°F). Brush both sides of the bread with oil, sprinkle lightly with salt, and spread in a single layer on a tray. Bake 15 minutes, turning halfway, until crisp. Cool on the tray before using.

Summarized from RecipeTin Eats's video. Watch it for the details.

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