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Tartar of Blue Fin Tuna, Crispy Chicory and Greek Yoghurt Dressing


I love this dish, tartar of bluefin tuna, which was presented encased in chicory leaves. It looked beautiful and had a crispness of flavour that I liked. You can change this to a main course, just make it for two instead.

Serves 4
200g loin of blue fin tuna <br> 1 medium size shallot <br> 1 small bird eye chilli <br> Juice of 1 lime <br> Juice of 1 lemon <br> 15 grams fresh coriander <br> 10 grams fresh mint <br> 20 grams capers <br> 20 centilitres Greek style yoghurt <br> 2 heads chicory <br> 10 centilitres extra virgin olive oil <br> Salt <br> Pepper</br>

Coarsely chop the mint and coriander<br> Finely dice the tuna as well as the shallot and the chilli. <br> Put into a bowl and season with salt and pepper, lime juice, 5cl of olive oil and the chopped mint and coriander (keeping 1/3 of those herbs for the dressing). <br> Then add the capers. <br> Put it in the fridge for 10 minutes. <br><br> For the dressing, put the yoghurt into a bowl and whisk with 5cl of olive oil and the lemon juice. <br> Finally, add the rest of the herbs and season with salt and pepper. <br><br> Serve chilled. </br>


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