Ingredients

• 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

Directions

• 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.
• Add the spring onions
• chilli and ginger to the tuna and mix well.
• In a separate bowl mix together the honey
• soy sauce
• lime juice
• sesame oil and toasted sesame seeds.
• Toast the slices of ciabatta on a griddle pan.
• 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.