Tuna Carpaccio

For the tuna carpaccio, put a cube of cheese in the freezer for about 2 hours. Roast the pine nuts, chop the herbs and put them in oil, cut the tomatoes and olives into small pieces.

Finely grate cheese, sprinkle on a baking sheet lined with baking paper and bake briefly in the oven. The cheese should melt, but not get too brown.

Marinate the salad. Place a slice of smoked tuna on each plate and top with toasted pine nuts, tomatoes and olives.

Season the raw tuna slices with a little salt and pepper, toss through the oil and herb mixture and place one slice on each plate.

Top the tuna with the cheese chips and arrange the tuna carpaccio with some lettuce.

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