I do not own these recipes I just found them online, just as close as I can with them. Just want to share may be slightly different from the show. Sorry.
Tuna carpaccio with lemon oil and baby capers 400 gram sashimi tuna, sliced thinly 1 tablespoon extra virgin olive oil 1/4 cup (50g) drained baby capers 2 tablespoon finely shredded lemon rind 2 tablespoon extra virgin olive oil, extra 1 tablespoon chopped fresh flat-leaf parsley METHOD
Tuna carpaccio with lemon oil and baby capers 1 Using a meat mallet, pound tuna between sheets of plastic wrap until paper-thin; arrange on serving plates. 2 Heat oil in small frying pan; cook capers, stirring, until crisp. Drain on absorbent paper. 3 Combine rind with extra oil in small jug; drizzle over tuna. Serve tuna sprinkled with capers and parsley
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