Ingredients:

  • 8 ounces (225g) sushi-grade tuna loin, chilled
  • 2 tablespoons extra virgin olive oil (30ml)
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 tablespoon fresh lime juice (15ml)
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
  • Microgreens or arugula, for garnish
  • Edible flowers (optional), for garnish
  • Zest of 1 lemon
  • Zest of 1 lime
  • 1 tablespoon honey (30g)
  • 1 tablespoon capers, rinsed and chopped (15g)

Instructions:

  1. Freeze the tuna for about 15-20 minutes to make slicing easier.
  2. Slice the tuna into paper-thin rounds using a sharp knife.
  3. In a mixing bowl, combine lemon zest, lime zest, honey, and capers.
  4. Whisk in olive oil and citrus juices until well blended. Adjust seasoning with sea salt and pepper.
  5. Arrange tuna slices on chilled serving plates in an overlapping circular pattern.
  6. Drizzle with some citrus dressing and sprinkle with sea salt and pepper, then refrigerate for about 30 minutes.
  7. Just before serving, garnish with microgreens or arugula and edible flowers, if using.
  8. Serve with extra citrus dressing on the side.