I’ve had Carpaccio made from fish several times at high-end restaurants. It’s a beautifully simple dish that’s sure to impress as either an entree or a 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 and half a teaspoon of soy sauce. a pich of sugar to balance the acidity.
* serve with salad. I use sango sprouts, orange,s and capers in this dish(optional)
- 加入柠檬汁，一点油, 少量酱油和糖，