Tuna tartare with chilli, ginger and sesame
Serves 4 (or 6 as a light starter)
Raw diced tuna mixed with ginger, chilli and spring onions, dressed with soy, lime and sesame, served with toasted ciabatta.
| prepChill a large bowl on ice | ||||
| 480 g tuna loin, dark parts removed, finely diced | Mix tuna, spring onions, chilli & ginger | Stir in honey & soy sauce | Stir in lime juice, sesame oil & seeds | Mould tartare in ring, plate with toast & coriander |
| 2 spring onions, thinly sliced | ||||
| 1 medium-hot red chilli, finely chopped | ||||
| 2.5 cm piece fresh root ginger, peeled and grated | ||||
| 1 tbsp clear honey | ||||
| 6 tbsp light soy sauce | ||||
| 1 lime, juice only | ||||
| 2 tbsp sesame oil | ||||
| 2 tbsp sesame seeds, toasted | ||||
| 4 slices ciabatta | Toast ciabatta on griddle | |||
| few sprigs fresh coriander, to garnish | ||||
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