Tuna Carpaccio With Lemon Oil And Baby Capers - cooking recipe

Ingredients

14 oz sashimi-grade tuna, thinly sliced
3 tbsp extra virgin olive oil
1/4 cup drained baby capers
2 tbsp finely shredded lemon peel
1 tbsp chopped fresh flat-leaf parsley

Preparation

Using a meat mallet, gently pound the tuna between sheets of plastic wrap until paper-thin. Arrange on serving plates.
Heat 1 tbsp of the oil in a small skillet on medium heat. Cook the capers, stirring, until crisp. Drain on a paper towel.
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.