Tuna carpaccio with olive oil

Marco Lori - Lupino

Ingredients

1 tblsp fennel seeds

½ tblsp juniper berry

½ Black pepper corns

1 tablsp chives,

1 tablsp chervil

1 tablsp dill

1 kilo tuna fillet

1 preserved lemon

1 bulb fennel

1 punnet burnet herbs

 Olive oil to garnish

 

Method

This is my interpretation of a dish we served at the River Café in London, when I worked there. Frantoio olives complement the half raw, half grilled flavour.

With a mortar and pestle, grind fennel seeds, juniper berry and black pepper corns. Then finely hand chop all the delicate herbs, chives chervil and dill, and then mix the lot together.

Take 1 kilo fillet of sashimi grade tuna rub the herbs around the outside of the fish.

On a lined grill plate lightly sear the tuna evenly on herbed sides cooking 1cm around.

Let it cool, and hand cut thinly and place on a plate.

Use brunoise preserved lemon, shave fennel and burnet herbs to garnish and Frantoio olive oil.

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This is my interpretation of a dish we served at the River Café in London, when I worked there.
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