TUNA CARPACCIO WITH PICKLES AND SEAWEED

The plate:

Fish carpaccios not only have nothing to envy to beef but in many cases they surpass it. For its diversity, for the amount of variables that can be introduced and for the intense flavors of the sea that they offer us.

Here we teach you how to prepare one of the best: Bonito Carpaccio, which can also be made with Tuna, with some pickles and fresh seaweed, which is a dish worthy of the best restaurants.

And the best, it is prepared quickly, easily and at a very good price. The only thing to keep in mind is that as it is raw fish it is necessary to freeze it beforehand between 24 and 48 hours, depending on the power of the freezer.

Ingredients:

• 400 gr. Bonito or Tuna.
• 10 gr. Seaweed Fresh Sea Lettuce.
• Pickles: in this recipe we have used chillies, chives and celery, but you can also use; capers, black olives or pickles.
• AOEV
• A splash of Vinegar (from white wine or Sherry).
• Salt with organic sea lettuce.
• Seaweed essence.

Elaboration:

1. Freeze the fish and put it in the fridge 3 hours before preparing the dish (it is eaten freshly prepared).
2. With a very sharp knife, and with the fish still at a freezing point, cut thin slices (they don’t have to be as thin as meat as raw fish is much easier to eat), and place them on a platter or directly on the plates.
3. Sprinkle the salt with organic sea lettuce over the fish.
4. Finely chop the pickles, put them in a bowl, add the Fresh Sea Lettuce cut to a size slightly larger than the pickles. Add the oil and vinegar and stir well..
5. Soak the fish with the pickle and seaweed vinaigrette.
6. Sprinkle the Seaweed Essence over the plate and serve immediately.