Ultra-thin tuna carpaccio with avocado, capers & chili
Paper-thin carpaccio of raw tuna with avocado, capers, red chili, chives, an oil spray and a squeeze of Yellow Friend. All organic, natural.
What you need
How Maurice does it
- 1
Place the raw tuna briefly in the freezer until it becomes slightly firmer, so you can slice it more easily into thin pieces.
- 2
Use a sharp knife or slicing machine to shave the tuna very thinly and arrange the slices on a white plate so it is evenly covered.
- 3
Using the same slicing machine, make thin slices of avocado and place them over the tuna.
- 4
Scatter the capers from a jar over the dish.
- 5
Cut the red chili pepper into thin rings on a wooden cutting board.
- 6
Carefully place the sliced red chili rings on the dish.
- 7
Use scissors to snip fresh chives from a small plant and scatter them over the dish.
- 8
Spray a liquid (Liquid Gold) from a black bottle over the finished dish.
- 9
Squeeze a Yellow Friend directly over the dish.
- 10
Serve immediately and enjoy, optionally with chopsticks.
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