Herbed tuna carpaccio with pickled cucumber and bean salad
Method
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Rub the tuna with the lime juice.
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Mix the herbs together and place onto a sheet of cling film on a flat surface.
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Place the tuna on top and roll in the herbs, to cover completely.
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Roll the cling film up tightly around the herb-coated tuna to form a tight cylinder, twisting the ends to seal. Place into the freezer for two hours.
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For the salad, place the cucumber into a frying pan and place over a low heat. Warm the cucumber until the excess water evaporates.
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Add the vinegar, sugar and chilli and bring to a simmer, then remove from the heat.
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Place the onion into a bowl and pour the cucumber mixture over the top. Stir well, then set aside to cool.
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When the cucumber and onion mixture is cool, add the beans and parsley and mix well to combine. Season, to taste, with salt and freshly ground black pepper.
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To serve, remove the tuna from the freezer. Using a sharp knife, slice the tuna very thinly and place onto a serving plate in a circle.
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Place some mizuna leaves into the centre (if using) and top with a spoonful of the cucumber and bean salad.
Ingredients
For the tuna
- 500g/1lb 2oz very fresh tuna loin, trimmed
- 1 lime, juice only
- 4 tbsp roughly chopped flatleaf parsley
- 4 tbsp roughly chopped chervil
- 4 tbsp roughly chopped chives
- 4 tbsp roughly chopped dill
For the salad
- 1 cucumber, halved lengthways, seeds removed, finely sliced
- 150ml/5fl oz rice wine vinegar
- 2 tbsp caster sugar
- 1 red chilli, seeded and finely sliced
- 1 red onion, finely sliced
- ½ x 400g/7oz canned mixed beans, such as borlotti beans, butter beans and cannellini, rinsed and drained
- 2 tbsp flatleaf parsley, roughly chopped
- salt and freshly ground black pepper
- 50g/2oz mizuna leaves, to serve (optional)
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