Tuna carpaccio
Tuna carpaccio
20 Min
400 g very fresh tuna loin, sashimi-grade
3 tbsp extra-virgin olive oil (about 45 ml)
2 tbsp freshly squeezed lemon juice (about 30 ml)
15 g shelled pistachios, roughly chopped
2 tbsp fresh dill, roughly chopped (about 4 g)
2 tbsp fresh chives or samphire, cut into short lengths (about 4 g)
1/2 tsp fine sea salt (about 3 g), plus more to taste
Freshly ground black pepper, to taste
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