Tuna carpaccio

Instructions

1. Put the tuna loin in the freezer for 15 minutes to make it easier to slice.
2. Cut it into very thin slices with a sharp knife, then lay them between two sheets of cling film.
3. Gently flatten them with the palm of your hand or a rolling pin until they are a few millimetres thick.
4. Arrange the slices on the plates, overlapping them slightly.
5. Finely slice the red onion and scatter it over with the capers.
6. Drizzle with lime juice and olive oil, add the zest, flaky salt and pepper. Top with rocket and keep chilled until serving.