Tuna Carpaccio with Green Olive Paste and Roasted Vine Tomatoes
Thinly sliced raw tuna is a luscious treat. Serve this dish tapas style accompanied with perhaps a bowl of freshly roasted almonds and some sliced chorizo. To wipe up all the tasty tomato juices serve sliced ciabatta bread.
115g-120g (12) green Sicilian olives (pitted and coarsely chopped)
8g (1 tbsp) capers in brine (rinsed and dried)
1/2 tsp red wine vinegar
90ml (6 tbsp) extra virgin olive oil
100g – 200g tuna (skin and any blood line removed}
150g-250g (8) truss of small - medium vine-ripened tomatoes
To make Green Olive Paste: Place olives and capers into a non-reactive bowl and mash or pound to a chunky puree.
Add vinegar drop by drop.
Add 60ml (4 tbsp) of the oil, in a steady stream, mashing constantly till olives are paste-like in texture.
Place a heavy-based fry pan over a low heat. Add remaining oil and heat till warm.
Add tomatoes, cover with a lid, and sweat tomatoes for 4-5 minutes or till skins have split. Remove from pan but retain any juices.
Slice tuna as thinly as possible and arrange on a platter. Accompany with Green Olive Paste and warm Roasted Vine Tomatoes. Drizzle tomatoes with any retained pan juices and sprinkle tuna with dill.