Ingredients
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
Method
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
