Tuna carpaccio: the recipe with avocado mayonnaise

Cut the tuna fillet into very fine slices using a sharp knife. 

Now get on with preparing the avocado for the mayonnaise. Cut the avocado in half and then use the knife to stab the pit (seed) with a sharp blow and remove.

Continue by extracting the avocado pulp with a spoon. Place the pulp in the blender beaker, add the lime juice, vegetable oil and a pinch of salt.  Blend to a smooth even cream and transfer to a squeezy applicator bottle with a narrow nozzle. 

Arrange the tuna slices on a plate, with an eye to form and proportions. The resulting shape should be rectangular. 

Dress the tuna carpaccio with a drizzle of oil and the Maldon salt. Garnish with the herbs, chilli pepper and avocado mayonnaise. 

Useful tips and interesting facts

If you like, you could sprinkle some spring onion slices over the carpaccio to add an additional note of crispness. This dish already has a crunchy component thanks to the Maldon salt, consisting of flakes that are not as salty as traditional sea salt. In fact, Maldon salt does not overwhelm the flavours of the other ingredients and seems to have an almost effervescent effect on the palate.  To make an excellent avocado mayonnaise, use a ripe and creamy fruit. For the preparation of carpaccio the tuna must be extremely fresh. Our advice is to slice it in the direction of the fish fibres, to ensure that the carpaccio is extremely tender and melts in the mouth.  

Variants
You may replace the tuna with any other fish that can be served raw. Salmon, scallops, sea bass, snapper and amberjack are just some of the varieties that lend themselves to being prepared as carpaccio. Another unusual mayonnaise that is just perfect for fish carpaccio is that of potatoes. Peal the boiled potatoes and place them in the beaker of your blender. Add an egg yolk, salt, pepper and a drizzle of light vegetable oil. After blending, you will obtain a thick and consistent mayonnaise with a subtle flavour.