TUNA CARPACCIO
500g fresh tuna 115g coarse Salt Marinade. 1 clove garlic 5g rosemary, 5g thyme 5g basil 2-3 black peppercorns, crushed Juice ½ lemon 500ml olive oil
Serves: 4
Source: Novelli
METHOD
Cover both sides of the tuna with rock salt and chill for 2 hours. Rinse the salt from the fish, pat dry and place in a bowl. Mix all the marinade ingredients together, coarsely chopping the herbs and our over the tuna. Chill overnight. The next day - remove the tuna from the marinade pat dry and wrap tightly in cling film. Chill for about 4 hours until firm. Serve sliced with crispy puff pastry and sour cream.