Tuna carpaccio with fennel and lemon

PT30M

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Ingredients

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1
With a sharp knife, cut the tuna into thin slices – don’t worry if the slices are uneven, just cut them and divide the slices equally between 4 plates. Cover each plate with a sheet of baking parchment and push down on each with your fingertips to press the tuna slices into an even thickness
2
Place the anchovies in a bowl with the capers, lemon juice and olive oil
3
Trim the green fronds from the fennel bulb, then strip away the outer leaves and discard. Cut the fennel bulb in half. With the cut sides of the fennel bulb downwards on a chopping bard, shave thin slices of fennel using a sharp knife. Place these in the bowl with the anchovies, capers, lemon juice and olive oil. Mix together to combine
4
Remove the baking parchment from the plates of tuna and divide the fennel mixture equally between each plate. (Don’t clean the bowl at this stage.) Remove the outer leaves of the baby gem (reserve for another time) to leave you with the crisp heart. Cut away the base to release the leaves and place these in the bowl that contained the fennel mixture. Stir the leaves through the residual dressing in the bowl and then place a few on each plate. Finish with a grinding of black pepper and serve with toasted sourdough
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