50ml good quality extra virgin olive oil

10g sea salt

250g tuna loin (thick sushi quality)

juice 1 lemon

zest half lemon

15g capers

1 finely diced red chilli

freshly ground black pepper

25mm piece ginger, very finely chopped

melba toast - 3 slices white bread


1. Put the tuna in the freezer for 10 minutes

2. Spoon oil onto 4 plates. Sprinkle with salt

3. Combine the capers, lemon etc in a bowl

4. Slice the tuna into approx. 24 thin slices

5. Divide between the 4 plates

6. Spoon over the caper mix

7. Melba toast – toast the bread on both sides

8. With a serrated knife cut in half across the centre

9. Toast again on the raw side

10. Serve with the tuna