Tuna Carpaccio with Garden Herbs

I keep frozen ahi tuna blocks in my freezer for hot days when I have no energy to turn on the stove. A simple carpaccio paired with some bread is always a hit with the family who like raw fish in all shapes and forms.

Because of all the herbs I grow, I make an olive oil dip that serves both as a bread dip and a sauce for carpaccio. It’s simple and quick, but does require some chopping work–well worth it in my opinion. Marjoram, oregano, basil, parsley, rosemary, sage minced with course salt and pepper, and then some dehydrated tomatoes and peppers (if I have.) Later in the season, the herbs can be dried into a mix so that I can have this all season long.

Make sure you practice food safety when handling raw meats and seafood!