Despite the weather, another cold fish! (Nothing personal.)
Pound thinly sliced sushi grade tuna between two layers of food film until almost see-through. Place on a plate still in the wrap. It doesn’t matter if the shape is irregular but if you prefer you can press with an upside down plate, then cut round with scissors. (Be sure to use the trimmings.) Repeat with as many servings as you wish stacking them on the plate. Chill.
When ready to serve, peel off the top layer of each "sandwich" and invert onto plates. Peel off the other layer of film and brush the tuna with olive oil; sprinkle with fresh lemon juice, salt, finely chopped shallots and parsley
Serve with slices of warm baguette.
Or for Tuna Tartare, cut chilled tuna into very small dice and toss gently with the same ingredients.