- 400g sashimi-grade tuna
- 2 medium-sized tomatoes
- 2 tbs finely chopped parsley
- 20g large capers, well soaked and chopped
- Juice of 1 lemon, strained
- Grated rind of 1 lemon
- 4 tbs extra virgin olive oil
- Salt and pepper
Finely slice tuna and distribute on 4 plates.
Cover and refrigerate until needed.
Blanch tomatoes in boiling water for 20 seconds.
Plunge into iced water.
Peel and de-seed.
Cut flesh into small cubes.
Mix with parsley, capers, lemon juice, rind and olive oil.
When ready to serve, use a spoon to dress tuna, mixing dressing before spooning onto each plate.
Lightly season with salt and pepper and serve.