members recipes

Ingredients
x 2
200 g fresh tuna
200 g fresh swordfish
2 oranges
1 fennel
40 g pitted black olives
1/2 lemon juice
oil
oregano
chives
garlic

Method
I'm sorry for the "not perfect english"... I'm Italian... it's very difficult to translate a recipe, believe me!:help:

Prepare the seasoning mixing the lemon juice, 2 spoons of oil, 2 pinches of oregano, 5 chives stalks cut, 1 skinned garlic, 1 pinch of salt and pepper.
Keep fresh.
Peel the oranges (also the white part: here we say "pelare al vivo") and cut one of them in little cubes (dadolata), collecting the juice in a bowl.
Take the other orange and cut it into slice. Put the slices into the dish.
Cut the fennel into slice (or little cloves) and put it over the orange slices. Try to leave empty space in the center of the dish.
Cut the two fishes into little cubes and mix them to oranges little cubes. Put also the chopped olives and mix it all.
Put a "coppapasta"* on the dish (in the center, on the empty space) and shape the tartare.
Distribute the seasoning on the tartare and garnish with 2 chives stalk.

*there is no translation for "coppapasta": it is a kitchen utensil which is useful to cut pasta in a circle shape. :p

I hope I was enough clear... :wave: