Tuna and Strawberry Tartare
15ml sesame seeds
500 g sushi-grade tuna fillet
5cm fresh ginger, peeled and finely grated
15ml reduced sodium, soy sauce
30ml fresh lime juice
10ml sesame oil
1/3 jalapeno chile or 1 small green chilli, finely chopped
250g strawberries, hulled and cubed
1 Sour dough baguette, sliced into 16 slices and toasted to serve
Micro leaves to serve
- In a small dry frying pan over medium heat, toast the sesame seeds, until fragrant and beginning to brown, 2-5 minutes. Pour onto a small plate to cool.
- Using a very sharp knife, trim away any sinew or skin from the tuna fillet. Cut the tuna into a 7mm cubes and place in a bowl. Add the ginger, soy sauce, lime juice, sesame oil, jalapeno and strawberries and stir gently to combine.
- To serve, top the sourdough toasts with the tuna and strawberry tartare and sprinkle the sesame seeds and micro leaves on top.