World Cuisine

  • 250 g (8 oz) piece of tuna loin
  • juice of 3 lemons
  • 150 ml (¼ pint) extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 1 tablespoon salted capers, rinsed
  • 125 g (4 oz) wild rocket leaves
  • salt and pepper
  • Parmesan cheese shavings, to serve

Trim the tuna of any membrane or gristle. Wrap tightly in clingfilm and put in the freezer for about 1 hour until just frozen but not rock solid.

Meanwhile, whisk together the lemon juice, oil, garlic and capers in a bowl. Add salt and pepper to taste and whisk until emulsified.

Unwrap the tuna and thinly slice with a sharp, thin-bladed knife. Arrange the slices on 4 large serving plates. Spoon the dressing over the tuna. Top with a tangle of rocket leaves and scatter with Parmesan shavings.

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