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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Tuna
Using a sharp knife, slice the fresh tuna steak into thin slices. Aim for about 1/8 inch thick.
- 2
Plate the Tuna
Arrange the tuna slices on a serving plate, overlapping them slightly.
- 3
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
- 4
Toast the Hazelnuts
In a dry skillet over medium heat, toast the hazelnuts until golden brown and fragrant, about 5 minutes. Let cool, then chop coarsely.
- 5
Assemble the Carpaccio
Drizzle the dressing over the tuna slices, sprinkle with capers, chopped parsley, and toasted hazelnuts.
- 6
Serve
Serve immediately as an appetizer, garnished with additional parsley if desired.
