Tuna Carpaccio With Lemon Oil And Baby Capers

1. 1

   Using a meat mallet, gently pound the tuna between sheets of plastic wrap until paper-thin. Arrange on serving plates.

2. 2

   Heat 1 tbsp of the oil in a small skillet on medium heat. Cook the capers, stirring, until crisp. Drain on a paper towel.

3. 3

   Combine the lemon peel and remaining 2 tbsp oil in a small bowl. Drizzle over the tuna. Serve the tuna sprinkled with capers and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.