Grated zest and juice of 1 lemon

2 tablespoons (30 ml) balsamic vinegar

1 tablespoon (15 ml) Dijon honey mustard

1/2 cup (125 ml) olive oil

Salt and pepper

In a bowl, whisk together the lemon zest and juice, balsamic vinegar, and mustard.

Add the oil in a thin stream, while whisking constantly. Season with salt and pepper. Set aside.

With a sharp knife, thinly slice the tuna.

To serve, on four large plates, place the tuna so that the slices slightly overlap.

Drizzle the vinaigrette over the tuna. Garnish with shallots, black olives and capers.

Cover and let stand for ten minutes at room temperature. Before serving, garnish with basil and Parmesan shavings.

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