For the tuna carpaccio, shave the cheese. Place on a baking sheet baking paper and spread 4 heaps of cheese on it. Bake cheese chips in the oven.
Cut tuna into thin slices while still half frozen. Place fish slices between 2 pieces of plastic wrap and spread even thinner with a rolling pin.
Toss the tuna in chopped fresh herbs and arrange on 4 plates.
Chop the pickled tomatoes and olives into small cubes. Marinate the lettuce, capers, tomatoes and olives with a little vinegar and oil and arrange on the tuna.
Decorate the tuna carpaccio with toasted pine nuts, olive pesto, grated cheese and the baked cheese chips and serve.
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