South Australian Tuna Sashimi with Lebanese Cucumber, Chervil and Lime
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Step 1: Thinly slice the South Australian tuna.
Step 2: Divide the slices evenly between 4 serving plates and keep chilled until ready to serve.
Step 3: Shave the cucumbers lengthways using a peeler, then season with a pinch of sea salt and set aside.
Step 4: To serve, drizzle the Pear & Ginger Vinaigrette onto the tuna, sprinkle over chervil and serve with the shaved cucumber, lime wedges and pickled ginger (optional).
Tip: Ensure that you ask your fish monger for good sashimi grade tuna or other fish which is available and keep well chilled.
Ingredients
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2 tbspn chervil leaves
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to season sea salt
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