Tuna carpaccio with avocado and pineapple salad
Ingredients
- 200g tuna fillet
- an avocado, diced
- a pineapple, peeled and diced
- 15ml (1 tbsp) lime juice
- 10ml (2 tsp) olive oil
- 15ml (1 tbsp) fresh coriander leaves, chopped
- 15ml (1 tbsp) black sesame seeds
Method
Place the tuna in the freezer for 30minutes to make it easier to slice thinly.
Combine the remaining ingredients in a bowl and set aside.
Using a sharp knife, slice the tuna thinly and arrange on a serving platter.
Top with the salad and serve immediately.
Serves 2 as a starter
