Tuna Carpaccio 



Instructions

1. 1

   In a bowl, whisk together the lemon zest and juice, balsamic vinegar, and mustard.

2. 2

   Add the oil in a thin stream, while whisking constantly. Season with salt and pepper. Set aside.

3. 3

   With a sharp knife, thinly slice the tuna.

4. 4

   To serve, on four large plates, place the tuna so that the slices slightly overlap.

5. 5

   Drizzle the vinaigrette over the tuna. Garnish with shallots, black olives and capers.

6. 6

   Cover and let stand for ten minutes at room temperature. Before serving, garnish with basil and Parmesan shavings.