INGREDIENTS
1 baby cos lettuce
300g fresh tuna loin, sashimi grade 30ml olive oil 1 lemon, juiced 1 lime, juiced 1 teaspoon chopped mint 1 teaspoon chopped coriander 1 teaspoon chopped chives 5g Murray River Sea Salt |
METHOD
1. | Trim the outside of the lettuce and discard. Pick the nice paler green crunchy leaves, wash and dry. |
2. | Dice the tuna into 5mm size cubes. |
3. | Combine all ingredients except the lettuce in a glass bowl. Mix well and set aside for 6 minutes to lightly cure the fish. |
4. | Fill the lettuce cups and serve immediately. |