One of the most beautiful things about Spanish cuisine is its simplicity. Each ingredient plays a starring role — bread, tomatoes, cured ham, olives, potatoes and so much more. That’s why we love Spanish Made Simple. It takes the already pared-down cuisine and spins it into something you’ll be delighted to make at home, like this tuna carpaccio with capers.
In Spain, we fish tuna off both the north and south coasts of the peninsula. It is very highly regarded, a real delicacy that’s pricey but worth every penny. Whether preserved in a glass jar, stewed or served raw, its particular taste and texture transform any recipe into a treat. On a hot summer’s day, this lean dish will bring you a smile.
- 10 1/2 ounces fresh tuna loin, about 1 1/2-inch-wide and 8 inches long
- 1 lemon
- 1/2 mango, peeled and diced small
- 6 pitted black olives, halved
- 1 fresh red chili pepper, finely chopped
- 1 tablespoon finely chopped fresh chives
- 2 tablespoons capers
- 6 tablespoons extra virgin olive oil
- A few fresh coriander leaves
- A pinch sea salt
For the carpaccio
Cut the tuna into 2 smaller loins about 1 1/2 inches wide and 4 inches long, and sear very lightly on all sides in a very hot, dry pan, for about 10 seconds on each side. Wrap in plastic wrap and freeze for 2 hours.
Remove the plastic wrap from the chilled tuna and cut into 1/4-inch slices with a sharp knife. Arrange on a plate.
Zest the lemon and then remove the peel and cut the flesh into small cubes. Place in a bowl with the mango, olives, chilli pepper and chives. Add the capers and olive oil, mix well and then use to dress the tuna. Garnish with the coriander, season with a bit of salt and enjoy.