South Australian Tuna Sashimi with Lebanese Cucumber, Chervil and Lime

INGREDIENTS

  • 400g Sashimi grade South Australian tuna loin
  • 3 Baby Lebanese cucumbers
  • 2 tbspn Chervil leaves
  • 4 Fresh lime wedges
  • 1 tbspn Pickled ginger
  • to season Sea salt
Print Recipe

Thinly slice the South Australian tuna.

Divide the slices evenly between 4 serving plates and keep chilled until ready to serve.

Shave the cucumbers lengthways using a peeler, then season with a pinch of sea salt and set aside.

To serve, drizzle the Pear & Ginger Vinaigrette onto the tuna, sprinkle over chervil and serve with the shaved cucumber, lime wedges and pickled ginger (optional).

Tip: Ensure that you ask your fish monger for good sashimi grade tuna or other fish which is available and keep well chilled.