Raw tuna as a starter

Ingredients for 2 servings:

• 200 g tuna, fresh, sushi quality
• 1 onion(s), sweet
• 12 capers
• 1 tomato(s), e.g. B. Ox heart
• 1 tbsp olive oil, cold squeezed
• dashes lemon juice
• 6 pinches of sea salt (Flor de Sal Pimienton de la Vera Dulce), Flor de Sal with smoked paprika
• n. B. Pepper from the mill
• 1 tsp balsamic vinegar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with capers

Cut the tuna into thin slices and drizzle with a little lemon juice. Peel the onion and also slice very thinly. Thinly slice a few capers and the tomato, removing the stem. First, place the tomato slices on a plate and season them lightly with salt. Then add the thin slices of tuna, which are also salted. I used Flor de Sal with smoked paprika for this. Add the finely chopped capers and onions. Drizzle with a little olive oil. Then place another layer of tuna slices on top. Finally, drizzle with olive oil, pepper, and a little more salt. Finish with balsamic vinegar. Serve with fresh baguette and aioli, and a dry white wine if desired.