8 thin slices of fresh tuna
100 grams of mussels
1 tablespoon capers
1 tablespoon black olives
1 sprig fresh oregano
1 clove of shallot
salt and pepper
In a pan with a little oil, and possibly one clove of garlic, the mussels to open.
Place on flat fish and mussels, sprinkle with lemon juice and let marinate in a cool place.
Peel tomatoes, remove seeds, cut the meat into cubes and let it drain in a colander.
Peel the peppers and cut into cubes.
Roughly chop capers, olives, shallots and oregano in a bowl and mix with tomatoes and peppers, season with a few tablespoons of olive oil, salt and pepper.
Pour it on carpaccio and marinate a little 'before serving.