Scoop out potato balls with a Perusian scooper and sauté in a medium sized pan with a splash of oil.
Add the garlic and let them get a little colour.
Mix in parsley, tomato and sweet paprika, then wet the mix with the fish stock and allow to cook until the potatoes are ready.
Finish with the aioli and season.
Roll the tuna steaks in cling wrap to form cylinders.
Carefully slice the tuna into thin discs and place in one straight line on serving dish.
Cover the tuna Carpaccio with the hot suquet.
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