Carpaccio Of Smoked Tuna With Mint

Juin 29, 2017mars 27, 20235 32

1.	Cut the tomato in half, remove the seeds and cut it into small cubes. Put them in a bowl, add the olive oil, the lemon juice and eight finely chopped mint leaves. Mix carefully.
2.	Rinse and blot the zucchini on paper towels. Remove the ends and cut into very thin slices. Arrange them on plates, alternating with slices of smoked tuna cut into large squares.
3.	Pour the mint sauce over the sauce over the carpaccio and decorate with the tomato cubes and a few mint leaves. Give two to three turns of the pepper mill and sprinkle with a flower of salt just before serving.