Red tuna carpaccio

Instructions

1. 1

   Cut the red pepper into small squares.

2. 2

   Boil water and cook the pepper through a fine sieve for 10 minutes. In a bowl, place the small diced pepper, 1 tablespoon of balsamic vinegar, a drizzle of lemon juice, salt, pepper, a bit of crushed garlic, and two tablespoons of olive oil.

3. 3

   Mix well.

4. 4

   Cut the tuna into thin slices (put it in the freezer for an hour first to firm it up; it will be easier to slice thinly with a mandoline).

5. 5

   Place the slices on a plate and cover them with the sauce for two hours.

6. 6

   Add 1 fresh cube per serving plate, covering it with the drained small pieces of pepper.

7. 7

   Nap with vinaigrette.

8. 8

   Add a touch of fleur de sel just before serving and garnish the dish with warm toasted bread triangles (cut into triangles).