The secret to a good carpaccio is the freshness of the ingredients. Otherwise, it will not be as tasty. Feel free to use other types of fish like salmon or even scallops. Just make sure that they are fresh and of good quality.

Carpaccio can be served raw or a little cooked. Both styles are delicious. The interesting part about this dish is that you can play around with it by changing the toppings or the sauce. It can be served as an appetizer or a main course. It is definitely a delectable light meal.

1 1/2 pounds sushi quality tuna

1 tablespoon crushed black pepper

1 1/4 teaspoon salt

4 tablespoons lemon juice (divided)

5 tablespoons olive oil

1 tablespoon drained capers

2 egg yolks

4 tsp grainy mustard

Handful of alfalfa for garnish

To make homemade mayonnaise: whisk eggs, 1 tablespoon of lemon juice and 1 tablespoon of olive oil. Add salt and continue to whisk for 3 minutes. Refrigerate.

In a glass dish, rub the tuna with salt and pepper. Add 2 tablespoons of lemon juice. Refrigerate for 30 minutes.

Preheat the broiler. Remove the tuna from marinade and drain any excess liquid. Rub the olive oil on the tuna. Place it on a non-stick baking sheet. Broil for 2 minutes, turn every 2 minutes or until the outside is cooked. Cool, then refrigerate for at least an hour or more.

When the tuna is cold, cut into thin slices. Place them on a platter. Drizzle with remaining olive oil and lemon juice. Top with the mayonnaise mixture, capers and alfalfa. Dip in mustard if desired. Serve very cold with 2 slices of baguette.

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