Exotic Tuna Carpaccio

chef

Monica Copetti

Gluten-free

Gluten-free

Other Ingredients

q.s. Pepper

q.s. Salt

1 Lime

100 g. Lamb's lettuce

100 g. Celery

1 Carot

Serve 6

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.