Tuna Carpaccio

For the Tuna
  • 450g boneless tuna fillet
  • 3 tablespoons finely chopped spring onions
  • 1 tablespoon finely chopped fresh coriander
  • 2 teaspoons finely chopped fresh ginger
For the sauce
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon finely chopped lemon peel
  • 2 tablespoons apple vinegar
  • 1 tablespoon Dijon mustard
  • 6 tablespoons olive oil, extra virgin

Cut the fish fillet into four equal sized slices. Lay each slice between sheets of plastic wrap, and with a kitchen hammer or an empty bottle, hammer them thin. They should be so thin that they become almost transparent. Place each one on a side plate.

Mix the spring onion, coriander and the ginger in a bowl, then sprinkle the mixture over each fillet.

In another bowl mix the pepper, salt and lemon peel with the vinegar, add the mustard, then slowly beat the olive oil into the mixture. This can be done in advance.

Shortly before serving, sprinkle the sauce over the fillet and serve.

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