Tuna Carpaccio

Directions

1. 1
   Mix 4 tbsp of the olive oil, thyme, and zest together.
2. 2
   Set aside.
3. 3
   Boil the potatoes about 25 minutes until tender.
4. 4
   Drain, cool, peel, and cut into thick slices.
5. 5
   Place in a bowl.
6. 6
   Drizzle with the remaining 1 tbsp olive oil, mix with mayonnaise, and season with salt.
7. 7
   Heat the vegetable oil in a small skillet over high heat.
8. 8
   Fry the capers about 2 minutes, until crispy.
9. 9
   Drain on paper towels.
10. 10
    Slice the tuna thinly across the grain.
11. 11
    Divide the slices among 4 plates.
12. 12
    Scatter with capers, sprinkle with salt, and drizzle with olive oil.
13. 13
    Add equal amounts of the potatoes to each, and serve immediately.