Tuna Carpaccio with a Mustard Dressing
225gms Tuna Loin Fillet
125gms Diced Tomato
25gms Extra Virgin Olive Oil
15gms Dijon Mustard
7gms White Wine Vinegar
5gms Capers
4gms Fresh Shredded Mint
4gms Fresh Shredded Parsley
1gm Coarse Sea Salt
0.5gms Fine Black Pepper
Freeze the tuna until firm, but not frozen (approx 3 hrs). Remove from freezer and cut into thin slices. Put about 4 slices of the tuna in a single layer over the base of 4 plates.
For the Mustard Dressing: Whisk the mustard and vinegar together, then whisk in the oil and season. Drizzle this over the tuna and scatter some of the tomato, capers and shredded mint and parsley over each plate. Sprinkle with the salt and peeper and serve.