Ingredients

• 500g/1lb 2oz fresh tuna loin (sushi grade)
• 2 tbsp olive oil
• 100g/3½oz pine nuts
• 4 avocados
• peeled and chopped
• 1 bunch coriander
• roughly chopped
• 5 drops sesame oil
• sea salt and black pepper
• 50ml/2fl oz soy sauce
• 1 lemon
• juice only
• 1 jalapeño chilli pepper
• thinly sliced

Directions

• Rub the tuna with a little olive oil and season with sea salt and black pepper. Heat a frying pan and fry the tuna briefly to the pan
• so that it just simply gets a little browned on the outside (it should still be completely raw inside).
• Slice the tuna as thinly as possible and lay out the slices on a serving dish.
• Toast the pine nuts with a little salt in a dry frying pan. Mix the avocado and coriander with the pine nuts. Season with salt
• black pepper and sesame oil.
• For the dressing
• mix half the jalapeño chilli pepper with the soy sauce and lemon juice. Spoon it over the fish. Garnish with the remaining jalapeño and serve.