Tuna Carpaccio

1. 1

   Mix 4 tbsp of the olive oil, thyme, and zest together.

2. 2

   Set aside.

3. 3

   Boil the potatoes about 25 minutes until tender.

4. 4

   Drain, cool, peel, and cut into thick slices.

5. 5

   Place in a bowl.

6. 6

   Drizzle with the remaining 1 tbsp olive oil, mix with mayonnaise, and season with salt.

7. 7

   Heat the vegetable oil in a small skillet over high heat.

8. 8

   Fry the capers about 2 minutes, until crispy.

9. 9

   Drain on paper towels.

10. 10

    Slice the tuna thinly across the grain.

11. 11

    Divide the slices among 4 plates.

12. 12

    Scatter with capers, sprinkle with salt, and drizzle with olive oil.

13. 13

    Add equal amounts of the potatoes to each, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.