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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

Ingredients:

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
Salt
Pepper

Method

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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