Ingredients

· 500 g of tuna in one piece

· 100 g mushrooms

· 1 tomato

· 1 clove garlic

· Endive leaves

· Juice of 1 lemon

· 3 tablespoons olive oil

· Pepper

· Parsley

· Salt

First, we remove the thorns and tuna skin.  After cleaning, wrap it in transparent paper and introduce the tuna in the refrigerator about 10 minutes, until set. Meanwhile, chop the garlic and parsley.

Then cut the tuna into very thin slices and placed on a dish we. When you finish cutting the tuna, what pepper.

Then, cut the tomato into small squares and cleaned and sliced mushrooms. Add them to the source. Separately, mix the lemon juice, oil, and garlic and chopped parsley, to make a vinaigrette.

Then irrigate the tuna with vinaigrette and turn to enter the carpaccio in the fridge, where we’ll leave it an hour.

Serve chilled with a sprig of endive on top.