Recipe of The Week – April 7th 2015
Tuna Carpaccio with Fennel and Rocket
What you need (makes 4)
300g tuna steak
1 bulb of fennel
4 handfuls of rocket salad
Extra virgin olive oil
Good quality balsamic vinegar
Freshly milled black pepper
What you do
First place the tuna in the freezer for about 1 hour until semi frozen.
Meanwhile using a peeler remove the stringy outside of the fennel and then slice as thinly as possible lengthways (if you possess one of those extremely useful mandoline slicers this is ideal). Place the sliced fennel into iced water for about 30 minutes so that it curls up.
Drain the fennel from the water and pat dry. Add to the rocket salad and place into a bowl and toss with a little olive oil and a few drops of balsamic and season with sea salt and freshly milled pepper. Scatter half onto 4 plates.
Remove the tuna from the freezer and with a sharp knife slice as thinly as possible and lay over the salad. Season with a little pepper and sprinkle over the remaining salad and serve.