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Ingredients
- 200g each of very fresh tuna and swordfish
- a bunch of rocket leaves
- 2 tbsp of capers
- extra virgin olive oil
- salt and pepper
- wedges of lemon or lime
Method
For four people you'll need 200g each of very fresh tuna and swordfish.
Slice each fish as thinly as possible and alternate slices side by side so they cover a serving platter or individual plates. Roughly chop a bunch of rocket leaves, scattering them around the edge of the platter or plates. Rinse 2 tbsp of capers well - if they're small leave them whole, if large chop them - and distribute over the slices of fish.
Dress the fish and the rocket with a sprinkling of extra virgin olive oil, salt and pepper and serve with wedges of lemon or lime.
