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  • Liz Earle Wellbeing

    Seared tuna ‘carpaccio’ with caper sauce and pecorino

    May 03, 2022 1 minute

    SERVES 4

    • 230g super-fresh tuna loin/steak from your local fishmonger• 30g Dijon mustard• 30g capers• 100ml olive oil• 1 tbsp fresh mint, chopped• 45g fresh parsley, chopped• 1 small shallot, peeled and roughly chopped• Pecorino cheese to serve, shaved with a vegetable peeler• Sea salt and black pepper

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