Riding the wave

Carpaccio of tuna with mussels


8 thin slices of fresh tuna

100 grams of mussels

2 lemons

a tomato

2 peppers

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.

Nonna Lia