Tuna Carpaccio with Lime Cream

For the lime cream, mix crème fraîche with whipped cream and lime juice until smooth and add the lime zest. Add the olive oil while stirring and season with salt and cayenne pepper.

Using a sharp kitchen knife, slice the tuna as thinly as possible and between two sheets of plastic wrap coated with olive oil, pound evenly thin with the flat side of a meat mallet.

Brush flat plates with mild olive oil, drizzle a little lemon juice on top and season lightly with salt and pepper.

Carefully remove the tuna slices from the foil, overlapping them slightly on the plates.

Brush the fish slices with oil as well, drizzle with lemon juice and season lightly with salt and pepper.

Place the lime cream in a pastry bag with a small nozzle and pipe a fine grid onto the carpaccio.

Garnish with basil leaves.

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