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.
For the tuna carpaccio
250 g fresh tuna steak
Juice of 2 lemons
For the lemon marmalade
Grated zest of 4 organic lemons
1 tbsp sugar
1 tsp salt
100 ml water
Place the tuna steak in the freezer for a couple of hours.
Place it in a closed plastic bag with the juice of two lemons.
Leave it in the fridge to cook in the lemon juice for 4-5 hours . Make sure to turn the steak regularly.
Place the grated zest of four lemons in a casserole along with salt, sugar and water.
Boil the lemon marmalade over moderate heat until the water has evaporated and the sugar starts to caramelise.
Remove the casserole from the heat, stir in a little more water to soften the jam and cover it in olive oil.
Slice the tuna carpaccio thinly just before serving.
Decorate with red peppercorns and drops of lemon marmalade, and serve the tuna carpaccio with your choice of food bread to mop up the juices.