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    Tuna carpaccio

    An elegant and fresh dish your friends will love.

    • 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.