Tuna Carpacio with Tuna Tartar

For the tartare, cut the fillet into three mm thick slices, then dice them and place in a suitable bowl. Shallots, lime zest and juice, parsley , soy sauce and olive oil just before serving over the tuna form, mix well. Season well with salt and freshly ground pepper.

For the salad dressing, heat the honey and briefly glaze the shallots and garlic in it. Add thyme sprigs and extinguish with balsamic vinegar. Season with salt and pepper, add the mustard, stir until smooth and let rest for ten minutes. Remove the thyme again. Pour the olive oil in a thin stream until you get a creamy consistency. Cool.

For the carpaccio, spread half of the chopped kitchen herbs with half of the olive oil, salt and pepper evenly on a plastic wrap.

Place the fish fillet slices against each other. Sprinkle the remaining herbs, salt and pepper evenly over the tuna slices. Drizzle with the remaining olive oil. Place a plastic wrap over the top and gently pat flat.

Arrange the quartered tomatoes on a flat plate with the lettuce and a slice of tuna fillet on each. Spread the tuna fillets thinly with the salad dressing. Form dumplings from the tartar with two tablespoons and place them on the tuna slices. Top with homemade fat-free potato chips (see sep.

Garnish with homemade fat-free potato chips (see sep. recipe) and chervil leaves and serve on the spot.

Our tip: It is best to use fresh cr

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