Solomon Islands Recipe of the Week: Marco's Tuna Carpaccio

My wonderfully fun and weird Italian housemate, Marco, has left to return back to his city of origin or, as he likes to say, "Rome, Sweet, Rome".  So in honour of his leaving, I have decided to post his famous recipe for tuna carpaccio.

Now tuna is that main fish here in the Sollies.  I could wax lyrically about all the things that one can do with tuna and I might, maybe if you are nice to me, post my tuna fish stock, pasta, steak, soup, salad, jam and chutney recipes.  Maybe.  If you are nice to me...

Anyway, first off, buy one really fresh tuna.  Don't live where you can get fresh tuna?  Too bad! You live in a bad place then because fresh tuna really is one of the great joys in life; like fresh coconut water, there is no substitute.  I suppose you could use salmon, Kiwis and Pacific Northwesters...oh and you scottish folk as well...but seriously, tuna is where its at.

So here is the recipe:

• One tropical paradise that has a plethora (I love that word, don't you?) of fresh tuna.
• Gut the tuna.  Remove the skin, fillet and cut the fillet into small, flat pieces.
• Place the pieces of tuna flat on a flat tray that is at least 2 or 3 centimeters deep.  
• Cover the fish pieces in olive oil (extra virgin) and lime or lemon juice.  Add spring onions and capers if you like.  Add some salt to compensate for the bitterness of the lime juice.
• Put in the refrigerator.
• Now, the tuna will turn from a pinkish colour to a nice gray colour because the acid in the lime is kinda cooking the fish.  Kinda.  Its a chemistry thing.
• Eat after one or two hours.  Preferably with a nice white wine.  And some italians...I mean, not to eat of course, but just to hang out with and tell you interesting stories about owning a monkey, being attacked by pirates, seducing innocent peace corp volunteers and having an ex brother in law who owns a castle. Someone like that...   

There you go.  Come over to my house; I now know how to make it, so Marco is no longer required.  Although we will miss him.

Ciao Marco and bon voyage (he's half french, ya know, so I can still use french words.  Plus it sounds cooler in french than italian.  It's a scientific fact...)

Lukim ui,

S