Tuna Carpaccio with Olive Oil – Lime Sauce and Parmesan Cream

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

500 g tuna, fresh
1 teaspoon pepper, crushed, sugar
1 lime (s), juice and zest (thinly peeled and finely diced)
100 ml olive oil
some leaf lettuce (spring salads), sorted, washed, spun dry

For the cream:

Tuna Carpaccio with Olive Oil – Lime Sauce and Parmesan Cream

Instructions

Wrap the tuna fillet first in cling film, then in aluminum foil to form a firm roll and let it freeze briefly in the freezer.
Mix salt, crushed pepper, sugar to taste, juice and zest of the limes. Finally, slowly stir in the oil little by little. Spread the sauce on the plates. Cut the tuna into as thin slices as possible with a knife, place on the plates and brush again with olive oil and lime sauce. Garnish with the salads.
Mix the cream, creme fraiche and parmesan, season with salt, pepper, lemon juice and sugar and sprinkle with the salad and tuna.

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