Tuna Carpaccio with an Asian Dressing

 

Serves 2

SALAD

• 200g tuna, very fresh
• 2 tbsp chives, finely sliced

DRESSING:

• 1 tbsp lime juice
• 60ml orange juice
• 1 fresh red chilli, finely sliced
• ½ garlic clove, crushed
• 1 tbsp pickled ginger, finely chopped

1. Place the whole tuna in the freezer for 30 mins.
2. Slice the tuna using a sharp knife and layer onto a plate.
3. Spoon over the dressing just before serving and scatter over the chopped chives or micro herbs to garnish.

DRESSING:

1. Add all the ingredients to a bowl and mix well.

Chardonnay complements this dish.

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Photography by C&D Heierli • Recipes by Diane Heierli