Tonno Crudo con Finocchio (fennel, garlic and olive oil Tuna carpaccio)

As per my earlier Salmon interpretation of this pesce crudo dish, I also made a Tuna interpretation. In this instance, I decided to match it with the subtle aniseed flavour of fennel fronds, garlic and olive oil.

Sashimi Grade Tuna fillet, with any skin and pin bones removed
Finely chopped Fennel Fronds – if you’re seeking a stronger aroma and flavour use wild fennel
Juice of half a lemon, strained
1 small garlic clove, ground to a fine paste

A good, buttery, extra-virgin olive oil
Some coarse sea salt flakes
freshly ground white pepper berries

1. Cut Tuna into the thinnest slices you can manage (best done against the grain)
2. Divide slices among your serving plates and spread them out flat
3. Sprinkle the fennel fronds over and between the slices.
4. Cover the plates with some glad wrap and using a small rolling-pin (or perhaps the flat bottom of a measuring cup) to press down and carefully spread out until it flattens out and covers the entire surface of the plate
5. When you have done all of them, stack plates and place them into the fridge to chill.
6. Meanwhile, mix the lemon, olive oil, garlic, sea salt, pepper and gently whisk together.
7. When the Tuna is cold, take it out of the fridge, drizzle the juice mix over the slices ensuring they are well coated, (but not drowning).
8. Return to fridge and leave cold until ready to serve.

This served on their plates as is, though, I love to keep a slab of Himalayan salt in the freezer to serve it on, along with a few slices of lemon to adorn the platter and a vinegary fennel salad alongside.

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Tagged: garlic clove, Tuna