Place the tuna in the freezer for 10 minutes before slicing it as thinly as possible with a very sharp knife. You are aiming for paper thin slices and chilling makes this easier. Mix a tablespoon of olive oil with the lemon juice to make a dressing. Toss all the ingredients together in a large bowl and drizzle the dressing immediately before serving. Add salt and pepper to tate. Pairs beautifully with our Venetian Garganega.
