Tuna tartare with chilli, ginger and sesame Recipe

Tuna tartare with chilli, ginger and sesame Recipe

  • 480g/1lb 1oz tuna loin (preferably yellow fin, as fresh as possible)
  • 2 spring onions, thinly sliced
  • 1 medium-hot red chilli, finely chopped
  • 2.5cm/1in piece fresh root ginger, peeled and grated, or finely diced
  • 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
  • few sprigs fresh coriander, to garnish
  1. Remove and discard any dark parts from the bloodline of the tuna. Finely dice the remaining tuna and place in a large bowl. Stand the bowl on ice to keep chilled.
  2. Add the spring onions, chilli and ginger to the tuna and mix well.
  3. In a separate bowl mix together the honey, soy sauce, lime juice, sesame oil and toasted sesame seeds.
  4. Toast the slices of ciabatta on a griddle pan.
  5. To serve, press the tuna tartare into a 7cm/3in chef’s ring on each serving plate. Carefully remove the ring, arrange the toast and lime wedges around the tartare.
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