Pellie Grobler –
Smoked Tuna Carpaccio
Pellie Grobler – Smoked Tuna Carpaccio
360g of tuna.
280g of bocconcini cheese.
300g of cherry tomatoes, washed.
1 medium size red pepper washed.
40g of capers.
1 sprig of thyme.
20g of frersh oregano.
1 head of garlic.
40g of extra virgin Bwell olive oil.
15ml rice wine vinegar.
1 tsp sugar.
salt, to taste.
Preheat the oven to 150°C.
Line a baking tray with tin foilCut the tomatoes in half, place them onto the baking tray with the whole head of garlic, red pepper and thyme and season with salt.
Roast in the oven for 30 minutes.
Once cooked, blend all the ingredients together and pass through a sieve before mixing in the olive oil.
Smoke tuna, cut the smoked tuna into thin slices, 360g of tuna.
Pour some tomato sauce onto a plate and place a slices of tuna on top
Garnish with capers and shredded mozzarella balls.
Blend the oregano with the olive oil vinegar, sugar and drizzle over the tuna.
Finish with a few leaves of fresh oregano.