Tuna carpaccio with fennel and lemon

tuna-carpaccio-with-fennel-and-lemon

Theo says: ‘Popularised by Japanese cuisine, raw tuna is often served as a wonderful sashimi with soy and wasabi. In this Mediterranean version, the anchovies, capers and fennel provide heaps of flavour. It makes a perfect starter for a dinner party as you can plate the tuna well in advance, cover with cling film and refrigerate until your guests are seated. Then, when you’re ready to serve, finish off with the sliced fennel, anchovies and capers. I’ve always thought the secret to a successful dinner party is to make it as effortless as possible.’

This recipe is taken from The Italian Deli Cookbook by Theo Randall (£26, Quadrille). Photography by Lizzie Mason.

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