Finissima di tonno

Finissima di tonno

Tuna carpaccio

By
From
Spring in Sicily
Serves
6
Photographer
Simon Griffiths

This is the simplest of dishes to make, and is delicious as a light starter or as part of an antipasto. Ask your fishmonger to slice the sashimi tuna for you as thinly as possible. Allow 3–4 small slices per person.

Ingredients

Quantity Ingredient
1 x 25 cm square sheet good-quality butter puff pastry
sea salt flakes
6 teaspoons capers in brine, drained
200-300ml sunflower oil, for frying
250-300g sashimi-grade tuna
extra virgin olive oil
organic lemon juice
1 small red chilli, very finely sliced, (optional)

Method

  1. Preheat the oven to 180ºC. Cut the pastry sheet into 6 equal rectangles. Score the surface on the diagonal with a sharp knife, and sprinkle with a few salt flakes. Bake for 6 minutes, or until golden brown.
  2. Heat the sunflower oil in a small saucepan until hot. Fry the capers until they turn crisp, then remove from the oil and drain on kitchen paper.
  3. Just before serving, arrange 3–4 slices of tuna on each pastry base. Drizzle on a little olive oil and lemon juice, then sprinkle on the capers and chilli, if using. There is no need to season further as the capers are salty enough.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again