100 g. Lamb's lettuce
100 g. Celery
Julienne the carrot and celery, peel 1/2 of the lime and make some wedges. With the other 1/2 of the lime make a citronette by adding evoo, salt and pepper. On a plate place the lamb's lettuce in the center the thinly slices of tuna carpaccio on top of it and dress it with the lime citronette. Garnish with the lime's wedges ,celery and carrot.