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In Italy the fishing of tuna fishes has a centuries old tradition. What is surprising is that nowadays  the best fishes the so called red tuna are exported to Japan, where they end up in Tsukiji in Tokyo the biggest fish market in the world.

Although very often confused with sushi, carpaccio and sushi are very different. The lemon with which the food is covered provides a change that is similar to the cooking.

With the same procedure you can prepare other fishes or meat.

RECIPE

Serves two. A thick slice of tuna, extra virgin oil, one lemon, salt , pepper, mixed salad to decorate (see photo)
 
 Take the tuna, cut thin slices from the side. Put them in a dish with the squeezed juice of one lemon. After 20-30 minutes add oil salt and pepper and decorate with a mixed salad.
 Look at the pictures to have an idea
 Tommaso

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