Carpaccio Di Tonno from the Italian Club _320
IN THE early days of Rosaria's and Maurizio's relationship, the head chef used to cook her a special dish made of marinated tuna.
"We didn't realise either of us that we liked each other when he was making this dish, but now we kid on about it -
‘you don't make me that dish any more!'," she laughs.
"This dish is light and fresh and ideal for a high protein, low carb diet. The tuna is uncooked and effectively eaten raw; however, this unique carpaccio method is where the marinade of olive oil and lemon cooks the fish in a sense. However, it is important to buy the freshest fish you can find."
Ingredients
Two raw fillets of tuna
Olive oil
Lemon juice,
Whole peppercorns
Fresh dill
Fresh rocket to serve
Method
1. Take two raw fillets of tuna and slice thinly into eight.
2. Marinade in olive oil, lemon juice, whole peppercorns and fresh dill.
3. Leave for around five minutes.
4. Serve with a nice rocket