Tuna Carpaccio with Mandarins, Capers and Pistachios

Riccardo Momesso

Cook Time 15 minutes

Servings 10

Ingredients

1 x 500 g piece centre-cut tuna
sea salt and freshly ground white pepper
1 tablespoon baby capers, salt washed off
2/3 cup pistachio nuts, roughly chopped
2 mandarins, each segment cut in half (or freeze dry manderins optional)
2 ½ tablespoons extra-virgin olive oil

Method

Slice the tuna into very thin slices and arrange on a plate.
Sprinkle the tuna with salt and pepper, then sprinkle the capers and pistachio nuts over the top.
Arrange the mandarin pieces on top of the tuna, drizzle the oil on top and eat immediately.