TUNA CARPACCIO

Ingredients :

1 lb 12 oz (800 g) tuna

2 tablespoons salt

1 ½ tablespoons fresh ground pepper

2 tablespoons dill

2 tablespoons thyme

2 tablespoons sage

1 tablespoon tarragon

1 ½ cup olive oil

½ cup ají limo / chili, seeded and deveined, finely chopped

½ cup ají amarillo fresco / fresh yellow ají seeded and deveined, finely chopped

Preparation:

Clean tuna and remove dark parts.

Combine salt, pepper, dill, thyme, sage and tarragon. Cover tuna with this mixture pressing well against the meat.

Heat ½ cup olive oil in a skillet and fry tuna, approximately 2 minutes on each side, until a golden crust is formed and center is still red (medium rare).

Remove tuna from skillet and cool.

Cut tuna in thin slices and place them on a serving dish overlapping them slightly. Cover slices with chilis and parsley. Pour remaining olive oil over slices.

Serve with melba toasts.

12 servings

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