Tuna tartare

• sashimi-grade yellow fin tuna block or steak↗400g g
• ginger↗thumb-sized piece of thumb-sized piece of

  finely grated

• garlic cloves↗2 2

  crushed

• red chilli↗1 1

  deseeded and finely chopped

• coriandersmall handful of small handful of

  leaves picked and roughly chopped, stalks finely chopped

• lime↗1 1

  juiced, plus extra wedges to serve

• soy sauce↗3 tbsp 3 tbsp
• honey↗1 tbsp 1 tbsp
• toasted sesame oil↗2 tbsp 2 tbsp
• toasted sesame seeds↗1 tbsp 1 tbsp
• toasted bread

  or ciabatta slices, to serve

Step-by-step instructions

1. 1

   Cut the tuna into 1cm chunks, then put in the fridge to keep chilled while you make the sauce.

2. 2

   Combine the ginger, garlic, chilli, most of the coriander leaves and all the stalks, the lime juice, soy sauce, honey, sesame oil and sesame seeds in a large bowl. If you like, add extra lime juice to taste. Tip in the tuna chunks and mix well to coat.

3. 3

   Spoon the tuna mixture into shallow bowls or press into a mound using a cooking ring for a neat shape. Sprinkle over the remaining coriander leaves, then serve with bread or ciabatta toasts on the side.