Tuna & cheese carpaccio

Carpaccio de atún y queso

SERVES 4

400 g (14 oz) piece yellowfin tuna

4 large handfuls lamb’s lettuce (corn salad)

Idiazabal (aged sheep’s milk cheese) in a block, for shaving

60 g (2¼ oz) pine nuts, toasted

olive oil, for drizzling

FOR THE TAPENADE

1 garlic clove

10 pitted black olives (the meaty kind, such as Kalamata)

1 salted anchovy fillet

1 teaspoon capers

1 tablespoon olive oil

2 parsley sprigs

Wrap the tuna firmly in plastic wrap and put into the freezer for 2 hours. After 2 hours, remove the tuna, unwrap and slice as thinly as possible. Set aside to fully defrost.

To make the tapenade, put all of the ingredients into a food processor and blend until smooth.

To serve, fan out slices of the tuna on individual serving plates. Place a dollop of tapenade in the centre and scatter around the pine nuts. Pile salad leaves in a corner of each plate. Shave the cheese with a vegetable peeler and scatter around. Drizzle with a little olive oil and serve immediately.