Seafood and Italian flavours come together for this fancy appetizer your guests will love.
1/2 pound boneless, skinless, sashimi grade tuna
1/4 cup extra-virgin olive oil
Flaky salt and cracked black pepper
2 teaspoons capers
1 tablespoon preserved chilies in oil
2 to 3 tablespoons micro arugula, mustard sprouts, or similar
Holding a knife at a 45° angle, slice the fish with the grain into half-inch slices using a thin, sharp blade and working in single long strokes (alternatively, ask your fish monger to do this for you).
Arrange slices on a serving plate. Drizzle olive oil around.
Cut slices of lemon zest using a y-style vegetable peeler. Cut those in the finest julienne you can manage, then strew over the fish. Squeeze on the juice of half of the lemon.
Season with salt and pepper, scant on the salt as the capers pack a punch.
Scatter the capers around, then drip the chillies and their oil in puddles around the fish.
Decorate with micro sprouts and serve immediately. Enjoy!