Tuna Carpaccio

• 5 tbsp extra virgin olive oil, plus extra for drizzling
• 1/2 tsp chopped thyme
• Grated zest of 1 lemon
• 5 small Yukon Gold potatoes, scrubbed
• Salt
• 1/4 cup mayonnaise
• 1 tsp nonpareil capers, rinsed
• 2 tbsp vegetable oil
• 14 oz (400g) sushi-grade tuna steak

1. Mix 4 tbsp of the olive oil, thyme, and zest together.
2. Set aside.
3. Boil the potatoes about 25 minutes until tender.
4. Drain, cool, peel, and cut into thick slices.
5. Place in a bowl.
6. Drizzle with the remaining 1 tbsp olive oil, mix with mayonnaise, and season with salt.
7. Heat the vegetable oil in a small skillet over high heat.
8. Fry the capers about 2 minutes, until crispy.
9. Drain on paper towels.
10. Slice the tuna thinly across the grain.
11. Divide the slices among 4 plates.
12. Scatter with capers, sprinkle with salt, and drizzle with olive oil.
13. Add equal amounts of the potatoes to each, and serve immediately.

olive oil, thyme, lemon, potatoes, salt, mayonnaise, nonpareil capers, vegetable oil, tuna

Taken from www.cookstr.com/recipes/tuna-carpaccio (may not work)