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Ingredients Tartare Tuna loin, weighing 200g 2 tbsp olive oil 1 tbsp rice vinegar 1 tbsp soy sauce Dash of sesame oil Juice of half a lime 2 tsp pickled ginger, finely chopped Half a mango, finely cubed 1 tbsp sesame seeds, lightly toasted Dressing: 2 tbsp soy sauce 2 tbsp olive oil ½ freshly squeezed lime 1 tbsp fresh ginger, minced 1 tsp red chilli, finely chopped 2 tsp wasabi paste

Method   Finely cube the tuna loin – mix with olive oil, rice vinegar, soy sauce, sesame oil and lime. Cover and allow to rest for 15 mins. Add finely chopped pickled ginger and cubed mango to the tuna mix. Push mixture into ring mould and place on serving plate. Sprinkle thin layer of sesame seeds on top of the tuna and remove ring mould. For the dressing, combine all ingredients and mix well. Drizzle the dressing around the tuna tartare and finish the plate with some additional mango cubes. Recipe by Emma-Jane Bailey

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