Ingredients

• 500g/1lb 2oz very fresh tuna loin
• trimmed
• 2 tbsp olive oil
• 1 loaf sourdough bread
• sliced
• 1 shallot
• finely diced
• pinch Dijon mustard
• ½ lemon
• juice only
• 4 tbsp chives
• finely chopped

Directions

• Place a piece of cling film on the work surface and place ¾ of the tuna on top. Place another piece of cling film on top and
• using a rolling pin
• hit the tuna until it is very thin.
• Remove the top piece of cling film. Place a 20cm/8in diameter plate over the tuna and cut round it. Flip everything upside down so the plate is on the bottom.
• Heat a frying pan and add the oil
• once hot add the sliced bread and cook on each side until crisp.
• Remove the remaining cling film and lay the toasted sourdough over the tuna.
• Place a serving plate on top
• upside down. Flip the plates over
• so the tuna is on top of the bread
• on the serving plate.
• For the tuna tartare
• finely dice the rest of the tuna and place in the bowl with the shallot
• mustard
• lemon juice and half of the chives.
• To serve
• garnish the tuna carpaccio with the tuna tartare and the rest of the chives.