Carpaccio of Tuna with Cilantro
Starter, Serves 4

Ingredients: 1 1/3 lbs. of Red tuna 5 tablespoons of olive oil 1 teaspoon of pepper 1 tablespoon of brown sugar salt pepper 3 tablespoons of frozen Darégal Cilantro 3 tablespoons of minced shallot 3 tablespoons of minced ginger

Directions

• Ask your fishmonger to thinly slice the tuna.
• Clingfilm the tuna and keep it in the fridge.
• In a mixing bowl, pour 4 tablespoons of olive oil, add the ginger, the pepper and 2 tablespoons of cilantro.
• Mix thoroughly and leave to stand an hour.
• Fry the shallots in the remainder of the olive oil.
• Sprinkle with sugar, mix thoroughly.
• Add 2 tablespoons of water.
• Cover and leave stirring every 30 minutes.
• Place the tuna in 4 serving plates.
• Cover with the shallot infused oil.
• Sprinkle with cilantro.
• Season well.
• Serve with toasted country bread.

Tips
Tuna is the fish with the biggest protein content and provides as much iron as meat. It is also called "steak of the sea".

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