Recipe by Alexia Duchêne
Picture @Adeos Yeboah

Serves 4
Plate required: small bowl or shallow plate

• 440 grams of bluefin tuna loin
• 4 tbsp of mayonnaise
• 1 teaspoon Calabrian chili paste
• 4 tbsp of capers
• 100 grams of panko breadcrumbs
• 1 clove of garlic
• 2 lemons
• 1 pint of raspberries
• A dash of colatura (anchovy juice)
• Olive oil
• Salt, black pepper

1. Dice the tuna in small bites
2. Finely chop the capers, mix with the mayo and chili paste, add a squeeze of lemon and salt if needed
3. In a pan toast breadcrumbs with a grated clove of garlic, olive oil and salt until golden brown
4. Season the tartare with olive oil, salt, pepper, lemon zest, a squeeze of lemon juice and colatura
5. Plate everything with a spoon of the spicy caper mayo in the bottom, followed by the tartare on top, some raspberries and sprinkle the breadcrumbs to finish

EQUIPMENT REQUIRED:

• 1 medium stainless steel frying pan
• 1 microplane
• 1 chopping board
• 1 chef knife
• 1 whisk
• 1 pairing knife
• 2 small trays
• 2 bowls
• 1 medium sized mixing bowl
• 4 spoons