Wrap the tuna in cling film and chill for 30 minutes. It will be easier to slice.
Blitz the dill, parsley, and and juice and together in a blender. Add the olive oil and blitz again.
Using a very sharp knife, slice the tuna as thinly as possible.
Cover the plate with cling film and chill for 15 minutes before serving.
Notes from the cook
If you can’t find taggiasca olives, kalamata olives are a good substitute.
Sophisticated looking, simple to make. Great food made easy!
This recipe is part of our Healthy Skin collection. Find out more at Eat your way to perfect skin.