Authentic Italian Tuna Carpaccio

Place the tuna fillet in the freezer for 30-45 minutes to firm up the flesh, making it significantly easier to slice thinly.

Using a very sharp knife, slice the tuna against the grain into 1/8-inch thick pieces.

Place a piece of plastic wrap on a clean cutting board, lightly brush with olive oil to prevent sticking, and lay the tuna slice on top.

Cover the tuna with another piece of plastic wrap and gently pound with a meat mallet or the bottom of a heavy skillet until paper-thin (about 2mm). Be extremely careful not to tear the delicate fish.

Carefully peel back the top layer of plastic and invert the tuna onto a chilled serving plate. Repeat until the plate is covered in a single layer, slightly overlapping the edges if needed.

Once arranged, lightly brush the entire surface of the tuna with the extra virgin olive oil and lemon juice mixture.

Sprinkle evenly with the minced shallots, rinsed capers, coarse sea salt, and freshly cracked black pepper.

Cover the plates with plastic wrap and keep them chilled in the refrigerator until ready to serve.

Remove from the refrigerator just moments before serving to ensure the tuna maintains its ideal texture and freshness.