200g sashimi grade tuna loin
1 tblsp of baby capers
Good quality extra virgin olive oil
Micro herbs to garnish
1. Using a sharp, good quality knife, slice the tuna into 1⁄2 centimeter thick pieces, and fan out on a plate.
2. In a bowl, pour a good slug of olive oil, the juice and zest of half a lime, roughly chopped dill, plus salt and pepper to taste.
3. Heat a frying pan on high, add in olive oil and fry the capers until crispy. Add to the dressing and stir to combine. Adjust the seasoning to taste.
4. Once the dressing is cool, pour over the top of the sashimi, top with a few micro herbs and serve.