Tuna Carpaccio

Wrap the loin of tuna in clingwrap and place in the freezer for an hour.

In a small saucepan, gently sauté the shallots until translucent, but not browned.

Add the Rub of your choice and the garlic and sauté for another minute or so.

Add a squeeze of lemon.

Remove from the heat and add the tomato and basil. The hot oil should simply warm the tomato, but not cook it.

Season well.

With a very sharp knife, thinly slice the tuna and arrange on a plate or platter.

Using a spoon, drizzle the dressing over the tuna, ensuring that you get an even distribution of tomato and basil.

Add another grind of pepper and serve.

Serves 6 as a starter.

Ingredients

• 250g trimmed loin of tuna
• ¼ cup extra virgin olive oil
• 1 shallot, finely diced
• 1 small clove garlic, finely chopped
• ½ tsp NoMU Veggie or Seafood Rub
• A squeeze of fresh lemon juice
• 1 vine-ripened tomato, concasse of
• A handful of basil, finely shredded
• NoMU Just Salt
• NoMU Just Pepper