Raw fish challenge: #2 Tuna Carpaccio

Dear Stephanie,

Are you kidding me??? I love raw fish (especially Sashimi). Today I'm going to treat you with a simple, yet exotic recipe: tuna carpaccio. What's so exotic about it? Well, I'm not going to use lime nor olive oil, instead I will use honey and Spanish Sherry vinegar.

Get your (sustainably caught) tuna, and with a long sharp knife slice it as thinly as you can. (Tip: Leave it in the freezer for an hour or 2, it will be easier to slice).

Refrigerate while you mix the honey, Spanish Sherry vinegar and shallot together. 

Pour this sauce over the fish just before serving, then sprinkle the chive.

XO.