Tuna carpaccio

• 300g fresh tuna, sliced
• 3 oranges
• 2 lemons
• Extra virgin olive oil
• Pink peppercorns
• Black pepper
• Fresh mint leaves
• Parsley, chopped
• Salt

1. Squeeze and filter the juice of the lemons and 2 oranges. Peel the third orange and cut it into cubes. Place the tuna in a deep baking dish and dress with lemon juice. Cover with cling wrap and refrigerate for 20 minutes.
2. Place the orange juice in a large bowl and add olive oil. Stir. Season with salt, pink peppercorns and parsley. Drain the tuna and dish it onto a serving plate. Garnish with orange cubes, mint leaves and a pinch of black pepper. Serve with the orange dressing.