I had the fish Carpaccio a few times in the fine dinning restaurants. This is a stunning yet simple dish that will create an impressive entrée or side with invigorating flavors.
* Using a sharp knife, thinly slice the tuna.
* Squeeze over the juice from Lemon and the acidity will start to cook the fish.
* Drizzle with a little oil, half teaspoon of soy sauce. a pich of sugar to balance the acidity.
* serve with salad. I use sango sprouts, orange and capers in this dish(optional)
- 加入柠檬汁，一点油, 少量酱油和糖，