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Tuna Tartare with Finger Lime and Micro Herbs

  • Feeds 1 - 2 people
  • Prep time 00h 10
  • Cook time 00h 00

This recipe makes the most of our stunning sashimi-grade tuna. It is so simple to put together and looks really impressive. The fish is mixed with bright flavours such as chilli and spring onion, and the dressing uses finger lime, a unique citrus fruit full of beads which resemble fruit ‘caviar.’

  • 200g sashimi-grade tuna
  • 1 spring onion (green parts only), very finely sliced
  • 1/2 red chilli, deseeded and finely chopped
  • 1 tablespoon light soy sauce
  • 2 teaspoons sesame oil
  • 3 finger limes flesh only
  • 1 teaspoon honey
  • 1 teaspoon toasted sesame seeds
  • 1 avocado, diced
  • Micro coriander
  • Micro purple shiso
  • Toast to serve
  1. Finely dice the tuna and place in a bowl.
  2. Add the spring onions and chilli to the tuna and mix well.
  3. In a separate bowl mix together the honey, soy sauce, lime, sesame oil and toasted sesame seeds.
  4. Line a ramekin with clingfilm or a very light coating of neutral oil (not olive oil). If you have a chef’s ring there’s no need to line it.
  5. Press the tuna tartare into the ramekin until it fills ¾ the way up. Fill the remainder with avocado.
  6. Turn the ramekin over onto a plate and carefully remove the clingfilm. Sprinkle the tartare with micro herbs.
  7. Serve immediately with the toast.

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