Take out of freezer tuna fillet (preferably the back), washed with water from the tap and leave on a plate for 8-10 minutes to thaw and make it easier to slice.

Cut the tuna slices with a thickness of about 4 mm

Prepare remaining ingredients and squeeze the lemon, preferably with the help of a mechanical extractor for citrus, otherwise squeezing lemon in juice is the juice of the peel, it is quite bitter.

More or less flat dish lay the slices of tuna. I, as usual small portion, if more slices, it is possible to put tightly to each other and to edges of plate. Sprinkle the fillets with fine salt medium, not abundant, then ground pepper and sprinkle with 2 tablespoon spoons of lemon juice and 2 tablespoons balsamic. I usually do this: make a palm boat (as people milostny please), pour in the palm juice and balsamic vinegar and ratopariva fingers, dripping juice on the surface of the fillet, try to do it evenly. Same with the balsamic and then a thin stream of olive oil as if to draw a mesh))) on top again sprinkle with salt lightly. Then the dish is closed with cling film, can let stand for 5 minutes, the fish let the juice and you can even already closed film plate monoklonale left-right-down-VV price to the marinade thoroughly soaked the fillets on all sides and put in the fridge for 4 hours minimum, maximum desirable day. I often put on night and morning, complete the dish.

In the morning (or after 4 hours) marinated fillet will look like. Take out of the refrigerator, remove the foil, try a piece, if something is missing - add. Usually very tasty. Tear lettuce and arugula, the stems do not use only leaves, spread on plate, mixed on top of the fillet. Cut cherry tomatoes lengthwise, spread on the sheets randomly, sprinkle with olive oil and balsamic vinegar slightly (or lemon juice), salt, too little, hard cheese of Parmesan type with cutter cut thin flakes, you can just sprinkle Parmesan lightly. I sometimes add pine nuts if you have them.

It should look like on the main picture. And, of course, is desirable when used to fasten on the fork just a little bit, close your eyes and enjoy the fireworks of flavors :) you can even, as taught by Sylvester "sausage into the language" :))) that is to carpaccio onto the tongue, so delicious!!