Tuna carpaccio with bacon dressing

Dab the tuna steaks dry with paper towels. Mix 1 tablespoon of vinegar with 1 tbsp oil and lemon pepper to taste. Brush the fish on both sides and leave the flavor for at least 10 minutes. Meanwhile, bake the bacon strips in a dry frying pan until crisp and let them drain on a plate with kitchen paper. Mix the bacon strips in a bowl through the rest of the vinegar and the oil. Season the dressing with pepper.

Place the tuna steaks on a greased griddle over hot fire and grill them brown in 1-2 minutes per side and red or rosé on the inside. Cut the tuna steaks into thin slices with a sharp knife and divide this 'carpaccio' over four plates. Spoon the bacon dressing over it and sprinkle with the arugula. With a peeler or cheese slicer, finely chop the Parmesan curls over the carpaccio.