Bluefin carpaccio

"I love everything I get from Sea Forager, though I can’t get enough of the bluefin tuna. It’s the fish I most frequently request."

We regularly drool over pictures of Dan Agonstinelli's perfectly plated seafood, and are delighted to share his carpaccio tips. He says:

"My favourite minimal preparation is carpaccio. It’s incredibly simple to make and almost impossible to mess up, it can mostly be prepared in advance, and it's a great showcase of the fish's natural texture and flavour.

Here’s how I typically make bluefin tuna carpaccio, but I’ve done the same with salmon, halibut, and some other fish.

• Freeze the tuna for about an hour, until it becomes firm enough to slice cleanly.

• Slice thinly, arranging each piece starting at the center of the plate and form an outwards spiral. 

• Cover tightly with cling film and refrigerate until 20 minutes before serving.

• Make the dressing: whisk together equal parts citrus juice and olive oil, plus some finely grated citrus zest (lemon and orange) and finely diced shallot.

• Assemble: spoon the dressing evenly over the fish and sprinkling generously with flaky sea salt. 

t’s such a flexible preparation, and I like to have fun with variations, like adding very thinly sliced citrus. Maybe toasted pine nuts and fried shallot. Or long strips of green onion, placed into icy water until they curl. Or fried capers with aioli. Just nothing that will overpower the fish, so all additions should be mild in flavour or small in quantity."

Find more of Dan's impressive kitchen creations @dan.agostinellicooks  !