Although Carpaccio is generally made with beef, a meaty fish such as tuna or swordfish can be an interesting alternative. Freeze the fish ahead of time so that you can cut it into very fine slices.

Place the tuna in the freezer for about half an hour or until firm. Using a sharp knife or a mandolin cut the tuna into paper-thin slices. Cover six serving plates with the slices in a thin even layer. Reserve the plates in the refrigerator.

Place the basil leaves in a food processor with the capers, garlic, lemon juice and olive oil and mix well. Season with salt and pepper.

Just before serving, drizzle over the tuna and serve with bread. Season with salt and pepper accordingly to your taste. Toss well and leave for 30 minutes before serving.