Beef is usual for this Italian dish, but tuna makes a nice change.

Serving : 4

Ingredients

• 2 fresh tuna steaks, weighing 450g/1lb in total

• 60ml/4 tbsp extra virgin olive oil

• 15ml/1 tbsp balsamic vinegar

• 5ml/1tsp caster sugar

• 30ml/2 tbsp drained bottled green peppercorns or capers

• Salt and freshly ground black pepper

• Lemon wedges and green salad, to serve

Directions

• Remove the skin from each tuna steak and place each steak between two sheets of clear film or greaseproof paper. Pound with a rolling pin until slightly flattened.

• Roll up the tuna as tightly as possible, then wrap tightly in clear film and place in the freezer for 4 hours or until firm.

• Unwrap the tuna and cut crossway into the thinnest slices possible. Arrange on individual plates.

• Whisk together the remaining ingredients, season and pour over the tuna. Cover and allow to reach room temperature-this should take about 30 minutes- before serving with lemon wedges and green salad.

Cook’s Tip

Raw fish is safe to eat as long as it is very fresh, so check with your fishmonger before purchasing, and make and serve the carpaccio on the same day. Do not buy fish that has been frozen and thawed.

Nutritional Information

• Energy: 257Kcals/1075kJ

• Fat, total: 16.2g

• Saturated fat: 2.9g

• Protein: 26.6g

• Carbohydrate: 1.5g

• Sugar, total: 1.5g

• Fibre-NSP: 0g

• Sodium: 53mg