Tuna tartare...Asian style.

  1/4 cup sesame oil
  2 teaspoons grated fresh ginger
  640g fresh tuna
1/4 cup finely chopped coriander
1 teaspoon finely chopped chilli
1 teaspoon toasted sesame seeds
1 tablespoon finely chopped spring onion (usually 3 whole ones)
1 1/2 tablespoons lemon juice, plus half a lemon
Sea salt and freshly ground pepper
1 tomato—peeled, seeded and cut into small dices

1 avo, finely chopped. (optional)

Micro greens

Soya Sauce

Melba toast

1. In a bowl, combine the sesame oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil.
2. With a very sharp knife, cut the tuna into small dices. In a large bowl, combine the tuna with 2 tablespoons of the ginger oil, 3 tablespoons of the coriander and the chilli sesame seeds, spring onion and lemon juice. Mix gently and season with salt and pepper.
3. Stand a small round mold or a biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. (or use the bottom of a whiskey tumbler-fill with mixture and turn out on a plate) Repeat with the remaining tartare.
4. Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of coriander, micro greens and a squeeze of lemon juice. Spoon a layer of the diced avo over the top. Serve immediately. I like to serve the soya sauce on the side and some crunchy melba toast from woolies!
   
   Goes down a treat with a crisp Sauvignon Blanc- I served this with the Steenberg 'Rattlesnake' 2012