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PersonalPoints™ per serving
Raw sashimi-grade tuna, sliced as thin as possible, is so full of flavour you’ll wonder why you ever favoured cooking it
100 g, sliced
Capers, in Brine
4 medium, trimmed
Lemon Juice, Fresh
- Cut the tuna into very thin slices (about 5mm). Divide between serving plates with the rocket and tomatoes.
- Scatter over the capers and radishes. Drizzle with the oil and juice, and serve seasoned with freshly ground black pepper.
When picking fish for this recipe, quality is important. Make sure you buy very fresh tuna, sashimi-grade if possible.