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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Tuna
Using a sharp knife, thinly slice the fresh tuna into carpaccio-style pieces. Arrange the slices on a large plate.
- 2
Make the Sauce Vierge
In a bowl, combine olive oil, lemon juice, chopped cherry tomatoes, and finely chopped basil leaves. Season with salt and black pepper to taste. Add sumac and mix well.
- 3
Assemble the Dish
Drizzle the sauce vierge over the arranged tuna slices. Let it marinate for a few minutes.
- 4
Toast the Sourdough
While the tuna is marinating, toast the sourdough slices until golden brown.
- 5
Serve
Serve the tuna carpaccio with the toasted sourdough on the side. Enjoy!