Zucchini Carpaccio with White Tuna and Idiazabal cheese
200 g Ortiz White Tuna in olive oil
3 small zucchini
1 lemon
4 tablespoons olive oil
100 g Idiazabal smoked cheese
Black pepper
Salt
A different touch to the usual vinaigrettes: Lemon adds a touch of acidity to vinaigrettes and is a perfect substitute for vinegar.
It also stops vegetables from oxidizing or turning brown and gives them its characteristic and inimitable hint of citrus.
FOR THE CARPACCIO
Wash the zucchini under running water, dry and slice very thinly with a sharp knife, a vegetable peeler or a mandolin. Arrange the slices so that are slightly overlapping on a serving plate.
FOR THE SAUCE
Juice the lemon. Whisk the oil with the lemon juice, salt and black pepper until it forms an emulsified sauce.
FOR THE FINISHING TOUCH
Dress the carpaccio with the vinaigrette and allow to marinate for around 30 minutes. Once this time has passed, drain the Ortiz White Tuna, cut into pieces and place on top of the carpaccio. Top with Idiazabal cheese shavings and serve immediately.
An easy idea for a meal on a special occasion.
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