This fresh adaptation of the beef tagliata is made using a fresh tuna steak and few simple seasonings that really highlight the quality of the fish
Cooking InstructionsDownload PDF
To make the tuna marinade, combine grated ginger, the zest and juice of limes, balsamic reduction and season well.
Place the tuna steak in a large bowl or zip-top bag and coat with the marinade. Refrigerate for 3-4 hours or preferably overnight.
Heat the oil in a large griddle pan over high heat and grill the tuna on both sides for 3-4 minutes (depending on the thickness).
Place on a wooden cutting board to rest for 5 minutes before slicing into 5mm thick slices.
Place tomato slices on a serving platter and top with the tuna slices, sliced red onion, roughly torn basil leaves, a drizzle of olive oil, black sesame seeds and sea salt.