Note: This tuna carpaccio is a dish that can be served individually or to be shared. To get the best result, use the highest quality yellowfin tuna you can find. Remember that you can vary the amount of different ingredients, like ginger and chilli depending on how much you like them.
Start by chopping the onion, ginger, chilli, basil and chives very finely. Place into a bowl, and add the oil and the vinegar. Taste and adjust the acidity with more olive oil of vinegar. Season to taste with salt and pepper. Slice the tuna into very thin slices, following the grain of the flesh. Lay the slices flat onto a serving platter.
To serve – spoon the dressing over the tuna slices and leave to cure for 2 minutes. Scatter some of the watercress over the tuna and serve with some of your favourite fresh bread.
200g sashimi grade Yellowfin tuna
4 stalks chives
3 basil leaves
¼ of a spanish onion
a small knob of ginger
1 small birds eye chilli, de-seeded
micro watercress or rocket
2 tablespoons apple cider vinegar
5 tablespoons extra virgin olive oil
cracked black pepper