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    TUNA CARPACCIO     

   Ingredients :
 
1 lb 12 oz (800 g) tuna
2 tablespoons salt
1 ˝ tablespoons fresh ground pepper
2 tablespoons dill
2 tablespoons thyme
2 tablespoons sage
1 tablespoon tarragon
1 ˝ cup olive oil
˝ cup ají limo / chili, seeded and deveined, finely chopped
˝ 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 ˝ 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
       
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Copyright © 2008 Yanuq S.A.C.