Hi lovely people of Food Tube.
Look who is with me today!
It's Jamie!
Let's show you guys how to make the most incredible Tuna Carpaccio.
Yes. Beautiful!
Gennaro grew up making Carpaccio
Carpaccio originally came from Venice.
It's so fresh, so good.
Why not? So look we've got a glass of wine,
yes! One for Gennaro,
er, one for me. It's a lovely hot day in England today.
Er, and also we're going to use Capers
in this story, and just come over here. Have a look down there.
Lovely small capers,
and that little rose, put that on your capers. Now why would you do that?
Just to pull out that excess salt.
Okay, to make the floral and fragrant again.
Just leave them for ten minutes. They'll be beautiful.
Just so you now guys. I've got some chill's here, and you know I love chill's.
Erm, I'm just blackening them on the gas stove. You can do this on a bbq.
So I'm just gonna slice you a bit of tuna. I'm gonna try and do it as thin as I can, but also
keep it, you know whole.
I'd rather you not stress about doing it too thick. No.
And what we can do, is if you want it really thin
put it between cling film and you can just pat it out.
Even finer.
If you go to Peru you've got Ceviche
Okay, which is the method of cooking fish without heat. You know you just use acid.
Lime juice. Lemon juice.
Citrus juice. Salt.
So really you know, from Sicily to Peru, even hundreds of thousands of years ago
people still knew that
if you cover the flavour of the fish or the meat up too much
you lose the point.
So what I'm doing now, I just
just slice on half of a lemon.
Look at what I'm actually doing. I'm just cook little bit of the tuna with lemons.
But not for long.
Only has to be a couple of mins. One minute.
Well, one minute. Yes.
At the same time, I have here, some nice fennel.
Always keep an eyes on that particular Carpaccio. We don't want it to change colour too much
because it starting to change a bit of colour.
Oh look. See guys I've just pulled this skin off.
Okay. So blacken it
pull it off, and now I'm just going to remove the stalk, and the seeds.
What I love about this, is me and Gennaro didn't even plan this.
And we haven't even talked about what we're going to do but we're basically on the same journey together. Ha ha!
So how much do you want? Just say when.
Enough. Enough.
Just a little bit, little bit of garlic.
You can see now if you look inside it is starting to
to change a little bit of colour
The lemons went right through. That will give it a lovely flavour but do not disturb the flavour of the tuna.
Look, if you come here now.
This way.
You got a lot left. You got the fennel, you got the chilli, you got the basil, you got the garlic,
and lets not forget capers inside. The flavours of the sea.
Little bit of Extra Virgin Olive Oil.
Make sure that the garlic, the chili, all the herbs mixed together.
So, they go in there. Just one lovely slice. One on top of the other.
Remove the excess.
Drizzle over the olive oil.
Because, why did I drizzle olive oil? There's enough olive oil there, but also I want
all this lovely paste. Oh yeah!
To stay on top. I call it a paste or an aroma.
Look at that! An aroma. Chili, the capers, the fennels, and to please your mouth while you're cooking
and while you eat it you need a little bit of wild rocket.
Remember we got these little bits of chili here.
And then what I want to do, is get nice little slithers.
See that little bit of oil here?
I'm just going to nick that just to dress it, cos I don't wanna put anymore oil on. It's got enough oil on.
With a little hit of chili.
Gives you a lovely pop of colour.
And of course you get green and yellow chilis, so. You changed that dish in such a beautiful way
Yes! So there you go.
A beautiful Sicilian carpaccio of tuna.
Absolutely amazing.
Absolutely gorgeous. I think we should eat it. Yes, shall we?
The garlic, the fennel, and remember you could use different herbs.
But I gotta say, the chili does make the capers work better.
Oh my, my. Oh my.
If you want to see what I do with this which is an Asian inspired erm, tuna dish
click on the link below.
Er, if you haven't see any of Gennaro's videos which is impossible, cos everyone has
please go and see his channel. Subscribe. It's brilliant. You've got so many videos haven't you? Plenty!
If you like this, like it. If you wanna share this, share it.
Put the comments on the comments box below. If you've done a beautiful Carpaccio and you wanna share
it with us, please do. But until next time from me and Gennaro. Salute!
And lets celebrate whenever we cooking! Love ya! Subscribe. It is free.
From me and Gennaro, until next time Ciao.
arrivederci!