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Figs,tuna carpaccio,citrus dressing, crispy crumbs, nuts and capers
Ingredients
  • 1 clove garlic, crushed with some salt to a smooth paste finely grated zest and juice of 1 lemon
  • finely grated zest and juice of 1 small orange
  • 6tbsp extra virgin olive oil
  • 3 slices of ciabatta, made into rough crumbs
  • about 350g fresh tuna steak,
  • sliced just less than 1cm thick 6 or 7 small fresh figs
  • 50g hazelnuts, skinned, toasted and roughly chopped
  • 4tsp small capers, drained
  • subheading: To serve:
  • young salad leaves: buckleaf
  • sorrel, chard, rocket or spinach
Steps
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