Carpaccio di tonno
This tuna carpaccio was inspired by a visit to Termoli, where all the main restaurants excel in fresh fish.
I had a tuna carpaccio sitting in the streets under a black starry night near the cathedral in the old fortified centre of Termoli. The restaurant Federico II had set up tables in a quiet corner, where we could sit and watch a steady stream of people walking by, while we enjoyed a choice of fresh seafood from the daily menu.
My choice for a starter was swordfish and tuna carpaccio that were served with red peppercorns, a selection of red, white and black salt flakes and an amiable sweet and sour lemon marmalade. A combination I had to try at home to keep the memory intact.