Tuna carpaccio recipe by David Finlayson paired with Edgebaston Chardonnay.
Ingredients
400 g sashimi-quality tuna (or yellowtail)
1 lemon
freshly ground rainbow peppercorns
a small handful of fresh coriander leaves
a small handful of fresh red basil leaves
80 ml extra virgin olive oil
Recipe
Serves 4
Place the tuna in the freezer for 30 minutes until firm. Using a very sharp knife, slice the tuna into paper-thin slices. Arrange the slices on a serving plate. Squeeze the lemon over the fish. Leave for 10-15 minutes: the fish will turn opaque.
Sprinkle the fish with ground rainbow peppercorns to taste. Garnish with coriander and basil leaves and drizzle with olive oil ('You can also use olive oil infused with truffle.')
Wine Pairing
Edgebaston Chardonnay