Zucchini Carpaccio with Tuna

Here’s a delicious recipe to prepare a zucchini carpaccio with tuna, with an Italian touch.

Ingredients

• 2 medium fresh zucchinis
• 160 grams of tuna in oil, well drained
• Juice of 1 lemon
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil (a few leaves)
• Salted capers (optional, rinse and squeeze)
• Parmesan or pecorino shavings (optional)

Preparation

1. Wash the zucchinis and slice them very thinly with a mandoline or a very sharp knife. The slices should be almost transparent.
2. Arrange the slices elegantly on a serving plate creating a slightly overlapping circle, leaving the center empty where you will put the tuna.
3. Drain the tuna in oil and flake it with a fork. Distribute it in the center of the plate.
4. Dress the zucchini carpaccio with lemon juice, a generous drizzle of extra virgin olive oil, salt and pepper to taste.
5. Add the fresh basil torn by hand to prevent oxidation.
6. If desired, you can also add some salted capers, previously rinsed and squeezed, to give an extra touch of savoriness.
7. If you like, you can decorate the carpaccio with parmesan or pecorino shavings, which will add flavor and a pleasant texture.
8. Let it rest in the refrigerator for about 10-15 minutes before serving, so that the flavors meld.

Curiosities

The carpaccio is a dish born in Venice at the restaurant “Harry’s Bar”, created by its owner Giuseppe Cipriani in 1950. The name was inspired by the exhibition of the Renaissance painter Vittore Carpaccio that was taking place in the city at that time. Originally the dish was based on raw meat, but over time numerous vegetable variants have been created like the one I have just described.