-BorderMaker.jpg)
Ingredients:
500g Yellow Fin Tuna Loin
Garnish:
3 red chilli's
3 spring onions
1 bunch coriander
Dressing:
4 limes zest
45g lime juice
1.5 tbs light soya sauce
3 tbs sesame oil
2 tbs olive oil
1 tbs honey
20 g finely chopped ginger
Procedure:
Ask your fishmonger for a trimmed loin of tuna. With cling film wrap the tuna as tightly as possible, this allows you to slice the tuna very finely. Chill this tuna for at least 30 minutes before slicing.
For the dressing mix all the ingredients together and set to one side. Finely slice your chilli and spring onions and finely chop the coriander and set to one side keeping each ingredient separate.
To assemble the dish:
Once the tuna has been chilled slice the tuna as finely as possible using the cling film to support the tuna. Once sliced place evenly between 6 chilled plates making sure that all the cling film has been removed. Season the tuna lightly with sea salt and black pepper.
Now dress the tuna. Using a table spoon of the dressing per portion spoon the dressing over and cover all of the tuna. Lightly sprinkle each plate with the chilli, spring onion and coriander and serve.
Type: Authentic
Restaurant: Brompton Barand Grill, Knightsbridge, London
Source: http://www.bromptonbarandgrill.com/Brompton-Bar-And-Grill-Recipes.asp