Bluefin Tuna Carpaccio with Mango and Avocado

Method

1 Use a very sharp knife to slice the Dinko Bluefin Tuna against the grain. Slice the tuna as thinly as you can, about ¼ - ⅛ inch thick. Try to keep the slices as consistent as possible.
Hint: To make it easier to slice, place Dinko Bluefin Tuna in the freezer for 30-60 minutes before starting.

2 Place slices of tuna between two sheets of cling film. Use a mallet to gently pound the tuna until it is paper-thin and almost transparent. Be careful not to pound too hard, or the tuna can tear.

3 Remove the cling film and carefully place the tuna onto a plate. Arrange the tuna slices so that they cover the entire plate, overlapping slightly if needed.
Hint: Remove one side of the cling film first, then use the palm of your hand to carefully place the tuna onto the plate. Then, peel off the other piece of cling film.

4 In a medium bowl, toss the diced mango and avocado with lemon juice, olive oil, salt and pepper.

5 Sprinkle the tuna with the mango and avocado mix, then top with rocket.