YELLOWFIN TUNA TARTARE, CAPERS, CHILLI, CHIVES & SEAWEED CRISP

INGREDIENTS
200G FINELY DICED YELLOWFIN TUNA LOIN
1 BUNCH FINELY SLICED CHIVES
3 LARGE FINGER LIMES
2TBS FERMENTED CALABRIAN CHILLI
1 LEMON
30G LILLIPUT CAPERS
ALTO ROBUST OLIVE OIL
OLSSON'S SALT 
SEAWEED CRACKERS, NORI OR FRAGRANT HERBS (SORREL OR SESAME LEAF)

METHOD
DRESS THE TUNA IN A GENEROUS GLUG OF OLIVE OIL FIRST AND MIX THROUGH, THIS WILL COAT THE TUNA TO PREVENT IT FROM COOKING DUE TO THE SALT AND CITRUS. 

COMBINE THE REST OF THE INGREDIENTS, ADDING THE ZEST AND JUICE OF HALF A LEMON AND TASTE OF SEASONING.

SERVE ON THE PLATE WITH AN EXTRA LEMON CHEEK.

ENJOY AND EAT WITH YOUR HANDS WITH SEAWEED CRACKERS OR FRAGRANT HERBS LIKE SORREL OR SESAME LEAF.

 OR IF YOU PREFER WE DO IT FOR YOU, BOOK YOUR TABLE VIA THE LINK.