A MUCH-LOVED SARDINIAN DISH
THAT’S LIGHT AND READY IN A MINUTES
1. Simply arrange the tuna carpaccio slices on your favorite serving platter, or on individual plates.
2. Drizzle over the lemon oil; add some freshly ground black pepper.
3. Sprinkle rocket leaves on top.
4. Finally, lemon wedge
Contents for up to 6: 100g Tuna carpaccio and 250ml Gold Label extra virgin olive oil and your recipe card.
You’ll need: A bag of rocket and a lemon.
Tip: Sprinkle on the rocket leaves just before serving to keep them fresh and crisp.
Time: 5 minutes.
Wine: We recommend Mandrarossa Costadune' Zibibbo Secco.