Dale Pinnock’s tuna carpaccio with orange dressing is a great little starter for a summer’s day. A note of caution, though: check with your fishmonger that the tuna is very fresh. If in ANY doubt, leave it out!
• 1 ripe avocado
• 6 tablespoons extra virgin olive oil
• 1 extremely fresh tuna steak
• 1/2 orange, juiced
• sea salt
• black pepper
1 Roughly dice the avocado flesh and put into a small bowl. Add 2 tablespoons of the oil with salt and pepper to taste, and mix well with a fork, which will produce a creamier texture.
2 Very finely slice the tuna, then cut into small dice.
3 Put the orange juice and the remaining oil in a small bowl, with salt and pepper to taste, and whisk well. Add the diced tuna to the orange dressing and stir gently to coat.
4 Place a 10-cm (4-inch) round metal pastry cutter on a plate and spoon one-quarter of the avocado mixture into the bottom, pushing it down to create the first layer.
5 Then use a fork to remove the diced tuna from the dressing, allowing the excess dressing to drip back into the bowl, and place the tuna dice on top of the avocado layer.
6 Top with another quarter of the avocado.
7 Push down firmly then gently pull the pastry cutter away to reveal a round, 3-tiered dish. Repeat with the rest of the ingredients on a second plate.
Recipe courtesy of Dale Pinnock, extracted from How to Cook Healthily. Photography by Issy Croker © Quadrille