Serves 2 15 mins preparation | 0 mins cooking
My obsession with salads is not only because of the goodness I gain from them but also the effortlessness of getting a salad ready and the room for experiments it leaves! A salad is wonderful by itself or as a side. Here’s how you can get a tuna carpaccio with olive tapenade, watercress salad and mustard dressing ready; this recipe is taken right out of my cookbook!
No heat, no loss of flavour, yet all the texture and all the nutrients – more to the point, this tastes so good that one plate is never enough. Perfect as a starter, this dish doubles as a healthy main for one.
- 1 × 200 g sashimi-grade tuna steak, thinly sliced Olive Tapenade, to serve
- 1/2 Lebanese (small) cucumber, finely diced
- 1/2 cup (handful) watercress sprigs
- 50 ml balsamic glaze
- extra virgin olive oil, for drizzling
- sea salt and freshly ground black pepper
01. Roll out a large sheet of plastic film on a large chopping board, place the tuna in a single layer on top, then cover with another sheet of plastic film, creating a tuna/plastic film ‘sandwich’. Using the base of a frying pan, lightly tap the tuna to flatten without damaging the texture – it should be an even 1 mm thickness. Refrigerate to chill.
02. Just before serving, remove the tuna from the plastic film and place on a plate in a single layer.
03. Drop the olive tapenade in small amounts across the top. Scatter the cucumber and cress over. Drizzle the balsamic glaze and olive oil over the tuna. Season with salt and pepper, then serve.