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Afternoon tea

My father’s kneidlach

20 minutes for 45g small kneidles and 25 minutes for 80g bigger kneidles

Jewish holiday

Aunty Sarah’s flaumen (prune) tzimmes

5 hours

Ice cream

Aunty Irene’s Orly Whip Cassata

Duck recipes

Braised duck legs with polenta

2 ½–3 hours

Beef recipes

Green ribollita soup and truffle oil

20 minutes

Fish recipes

Easy tuna carpaccio

By Federico Rocca and Niccolò Rovarini

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus freezing time

Ingredients

300 g fresh, blast-frozen tuna steak (alternatively frozen at -18°C for 96 hours)
1 shallot, finely diced
capers, chopped, to taste
extra virgin olive oil, to taste
freshly ground black pepper, to taste
Italian parsley, chopped, for serving
lemon wedges, for serving

Method

1. Rinse the tuna under cold running water, then pat dry using kitchen paper. Slice it very thinly using a sharp knife.

2. Arrange the tuna slices on a serving plate, layering neatly.

3.Garnish with the shallot and capers.

4. Drizzle generously with extra virgin olive oil and sprinkle with the black pepper and parsley.

5. Serve immediately, preferably chilled, with the lemon wedges.

Cook’s notes: You can customise this carpaccio in many ways, substituting ingredients based on your preference. For example, try rocket, chives, anchovies, lime juice, lemon slices, fresh fruit, or chopped dried fruit for extra flavour. As with all raw fish dishes, ensure the tuna is super-fresh and has been properly frozen to eliminate any food safety risks. Pairing this with smoked salmon carpaccio makes a luxurious duo for an elegant seafood platter.

Find more fish recipes here

Photographer: Toby Murphy
Production: Khanya Mzongwana

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