Tuna Carpaccio
Ingredients:
1/2 kilo fresh tuna in a single slab about 3 1/2 cm. thick
1 tsp. Dijon mustard
1/2 Tbsp. cracked black peppercorns
1 Tbsp. poppy seeds
2 Tbsp. olive oil that has been flavoured with basil lemon wedges for serving
shavings of Pecorino Romano cheese, for serving
Preparation:
Trim off any of the dark areas of the tuna.
Spread both sides with a thin film of the mustard.
Combine the pepper and poppy seeds on a flat plate and press them into the
tuna on both sides.
Wrap the coated tuna smoothly in a sheet of aluminium foil.
Heat a heavy non-stick skillet over a medium heat.
Place the tuna in the pan and cook for 1 1/2 minutes, turn and cook for 1 minute
on the second side.
Remove from the pan and refrigerate until 1 hour before ready to serve.
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