carpaccio di tonno al peperoncino
Ask your fishmonger for the top loin, tail end of bluefin tuna.
for 6
4 fresh red chillies, washed
1.5 kg tuna loin, trimmed of skin and sinew
Maldon salt and freshly ground black pepper
juice of 3 lemons
200 g wild rocket leaves, washed
extra virgin olive oil
2 lemons, cut into wedges
Preheat a griddle pan to very hot.
Cover a board with a mixture of sea salt and ground black pepper. Roll the tuna loin in this to crust the surfaces with a thick layer. Place the loin on the hot grill and seal briefly on all sides. The salt and pepper should cook into the surface, making a coat. The flesh should remain raw. Leave to cool completely.
Cut the chillies in half lengthways. Scoop out the seeds and then slice across as finely as possible.
Using a large, sharp thick-bladed knife, kept damp with a wet cloth, cut very thin whole slices from the tuna loin. Wet the knife each time you make a slice.
Arrange enough slices of tuna to completely cover each of the serving plates in one layer. Sprinkle over the chilli, squeeze on plenty of lemon juice and season generously with salt and pepper. Place a few rocket leaves on to each plate of carpaccio. Drizzle with extra virgin olive oil and serve with a wedge of lemon.