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. |
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
