Stefano’s carpaccio of tuna

Stefano’s carpaccio of tuna

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

Stefano: The size of fish you choose for this recipe will determine the quantity of ingredients you will need. Four tablespoons of each of the seeds and one tablespoon of salt is a good start, but if you have extra seasoning, you can use it on something else, like roast pork. I do not like much else on my carpaccio other than a little good-quality oil and a little salt. Any other flavour obscures the delicate tuna taste.

Ingredients

Quantity Ingredient
4 tbsp coriander seeds
4 tbsp fennel seeds
salt flakes
extra-virgin olive oil, for cooking, plus extra to serve
500g fillet of the best tuna available
2 tbsp olive oil
1 tbsp baby capers, washed
1/2 cucumber, peeled, deseeded and finely diced
watercress shoots, to garnish
grissini or light homemade bread, to serve

Method

  1. Grind the coriander and fennel seeds with a little salt using a mortar and pestle, to form a powder. Transfer the ground spices to a tray.
  2. Lightly brush a little extra-virgin olive oil over the fish and roll in the spices to coat evenly.
  3. Heat the olive oil in a non-stick frying pan over medium–high heat and lightly seal the fish on all sides. Remove from the heat, allow to cool slightly then wrap the fish tightly in plastic wrap until ready to serve. Using a sharp knife, slice the fish thinly and place directly onto serving plates.
  4. Top with a little extra-virgin olive oil, a sprinkling of salt flakes, capers, cucumber and watercress, and serve with grissini or bread.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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