Some species of tuna are incredibly endangered so it’s important not to buy bluefin tuna for this recipe, but skipjack and big eye tuna are less endangered. The texture and flavour of raw tuna is amazing, and it’s worth getting a whole piece rather than a small fillet or slice because it’s easer to cut
350g tuna (buy a whole piece from the head end of the tuna, rather than fillets)
juice of 2 limes, zest of 1
1½ heads of broccoli
2 tablespoons sesame oil
5cm knob of ginger, peeled and grated
4 small, very ripe cherry tomatoes, finely chopped
1 red pepper, finely chopped
1 long red chilli, finely chopped
sea salt and freshly ground black pepper
For the dressing
3 tablespoons nama shoyu or soy sauce
2 tablespoons water
2 tablespoons raw honey
2 tablespoons finely chopped or grated ginger
1 garlic clove, crushed 1 chilli, finely chopped
Method
Cut the tuna into 4 long triangular pieces, sprinkle over half the lime zest and half the juice and salt. Wrap in clingfilm and freeze for 20 minutes. Meanwhile, cut the broccoli into tiny florets and cut the stalk into tiny cubes. Dress with the juice of half a lime, 1 tablespoon sesame oil and a pinch of salt and pepper. Set aside.
In a separate bowl, mix the ginger, tomatoes, pepper and chilli with the juice of half a lime and 1 tablespoon of the sesame oil. Combine all the ingredients for the dressing. Remove the tuna pieces from the freezer, cut each one into medium slices, arrange on a plate and spoon over the chopped tomatoes, pepper and chilli. Add the broccoli and pour the dressing over the top.
Recipe from Raw is More published by Kyle Books, priced £13.48
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