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Carpaccio of veal with tuna

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Origin of dish:  Exotic
Type of cooking:  No cooking needed
Preparation time: 20 minutes
Ingredients (serves 4):


Thinly slice the veal, then arrange on plates.
Sprinkle meat with tuna, half of the oregano, coriander seeds, finely sliced garlic and blanched almonds.
Add pepper, drizzle with olive oil then chill for 10 minutes.

Just before serving, decorate with remaining oregano and quartered cherry tomatoes. Sprinkle with salt.
Advice: Put meat in freezer for 15 minutes to make it easier to slice.

Try with: Château de l'Engarran, Côteaux du Languedoc, red, 1998

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