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

I ate in ‘Fish' a few weeks ago and I really enjoyed his starter, tartar of bluefin tuna, which was presented encased in chicory leaves. It looked beautiful and had a crispness of flavour that I liked.

Serves:  4


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


Coarsely chop the mint and coriander
Finely dice the tuna as well as the shallot and the chilli.
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).
Then add the capers.
Put it in the fridge for 10 minutes.

For the dressing, put the yoghurt into a bowl and whisk with 5cl of olive oil and the lemon juice.
Finally, add the rest of the herbs and season with salt and pepper.

Serve chilled.

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